Brick cheese vs Muenster cheese
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.
Muenster cheese
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Natural rind
- Country
- United States
Muenster cheese is a mild semi-soft cheese from the United States, made from cow's milk. The interior is pale yellow to cream, and the outside is often orange from annatto. It slices cleanly and melts well, which made it a deli cheese rather than a long-aged wheel. The American cheese is calm in smell and taste. It should not be confused with French Munster, a washed-rind cheese with a much stronger aroma.