Brick ADL
Popular because of its simplicity and light flavours, it's a little milder than Cheddar. Authentically North American, it was first made in Winsconsin in the United States. Its name comes from the bricks that were used to press the cheese.
- Aroma light and sweet flavor with butter accents.
- Taste similar to Cheddar without being so sharp.
- Texture Elastic texture, less firm than Cheddar.
basic info
Category: Firm
Rind type:
Rindless
Appearance:
rindless; white to ivory interior with irregular openings ("eyes").
Milk type: Pasteurized
Manufacturing process:
Industrial
Province of Origin: Prince Edward Island
Distribution:
national
How to enjoy them?
It’s so versatile that it can be munched with pleasure at breakfast and can easily become part of any meal of the day. In sandwiches, cut into sticks with raw vegetables, in creamy soups, Brick is delicious. In pasta or rice dishes, sauces and au gratins dishes, try these combinations: Brick-Cheddar , Brick- Gruyere or Brick-Mozzarella. Unless more robust combinations tempt you, try sharp Brick-sharp Cheddar or Brick-Parmesan.In a bread or apple muffin recipe, these combinations will be delicious and surprising.
How are they made?
To learn how this cheese is made, click here.
