Brick cheese vs Limburger
Brick cheese
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- United States
- Place
- Wisconsin
Brick cheese is a semi-soft cow's milk cheese from Wisconsin, in the United States. The name comes from the bricks once used to press the curds, and from the rectangular loaf that pressing made. A young loaf is mild, sweet, and easy to slice. An aged loaf turns tangy, nutty, and frankly pungent, with a washed rind that smells stronger than the paste. Both are brick cheese, and they are not the same cheese at the table.
Limburger
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Washed rind
- Rind
- Washed rind
- Country
- Netherlands
Limburger is a semi-soft washed-rind cheese from the Netherlands. It is made from cow's milk and shaped in small bricks with a moist orange rind. The smell is famously strong, while the paste inside is milder than that smell suggests. Salt, moisture, and the washed surface define it more than a sharp aged bite. Shops sell it for bread and hearty plates, not as a hard cheese for grating.