CheeseXML 1.00
Brick cheese
Ingredients
| Whole milk, not ultra-pasteurized | 4 gal |
| MM100 or C21 buttermilk culture | 1 item |
| Brevibacterium linens | 0.06 tsp |
| Calcium chloride (for pasteurized milk) | 1 tsp |
| Liquid rennet | 0.75 tsp |
| Non-iodized cheese salt | 2.25 lb |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Ripen and set Heat 4 gallons to 88 °F (31 °C), add culture and B. linens, ripen 10 minutes. Add 3/4 tsp (3.75 ml) rennet, set 30 minutes. | Step code · Ripening · Temperature: 31 °C · Time: 30 min · Addition: Amount: 1 item; Rest: 2 min | |
| 2 | Add CaCl₂ Dissolve calcium chloride in clean water and stir into pasteurized milk. | Step code · Calcium correction · Addition: Amount: 1 tsp; Dilute in: 0.25 cup | |
| 3 | Cut, cook, wash Cut to 3/4–1 inch then 3/8–1/2 inch. Cook 88–100 °F over 45–60 minutes. Remove 25% whey, add 65 °F water until the curd is 85 °F. | Step code · Cutting · Temperature: 38 °C · Whey draw: 33 % · Wash water: Volume: 1.32 gal; Temperature: 54 °C · Stir: Duration: 20 min | |
| 4 | Press and brine Drain 15 minutes unweighted, 5 lb for 2–3 hours, overnight rest. Saturated brine ~10 hours (~2.25 h per lb). | Step code · Pressing · Time: 10 h · Pressing: Stage: Mass: 8 lb; Duration: 30 min; Stage: Mass: 15 lb; Duration: 8 h | |
| 5 | Wash the smear Stronger: wash daily 7–10 days at 68–70 °F / 90–95% RH. Milder: 55 °F, wash 2 days, wrap. Age 2–3 months at 42 °F. | Step code · Rind treatment · Brining: Saturated: Yes; Water: 1 gal; Salt: 2.25 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C; Duration: 3 h |
Brick cheese
Washed-rind cheese · Difficulty: 4
Batch scale
Scale factor:
Description
Wallace brick: 4 gallons at 88 °F with MM100 or C21 plus B. linens, washed with cool water to 85 °F, brined ~10 hours, then a smear rind. Stronger at 68–70 °F or milder at 55 °F; 2–3 months.
Recipe details
- Style
- Washed-rind cheese
- Country
- United States
- Region
- Wisconsin
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 4 gal
- Expected yield
- 4 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 180 min
- Total time
- 10 h
- Scale
- For milk volume: 4 gal
Ingredients
- Whole milk, not ultra-pasteurized — 4 gal
Role: Base milk · Kind: Whole milk
- MM100 or C21 buttermilk culture — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Brevibacterium linens — 0.06 tsp
Role: Smear culture · Kind: Smear Brevibacterium Linens · Optional: Yes
- Calcium chloride (for pasteurized milk) — 1 tsp
Role: Mineral · Kind: Calcium chloride · Optional: Yes
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.
- Liquid rennet — 0.75 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Non-iodized cheese salt — 2.25 lb (Details: Salt: Brining; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Cheese hoop / mold
- Draining mat
- Ripening box
- Aging fridge or cave
- Bamboo mat
- Brine container
- Spray bottle
- Cheese press
- Follower
Process
Ripen and set
Step code · Ripening
Heat 4 gallons to 88 °F (31 °C), add culture and B. linens, ripen 10 minutes. Add 3/4 tsp (3.75 ml) rennet, set 30 minutes.
Temperature: 31 °C · Time: 30 min · Addition: Amount: 1 item; Rest: 2 min
Add CaCl₂
Step code · Calcium correction
Dissolve calcium chloride in clean water and stir into pasteurized milk.
Addition: Amount: 1 tsp; Dilute in: 0.25 cup
Cut, cook, wash
Step code · Cutting
Cut to 3/4–1 inch then 3/8–1/2 inch. Cook 88–100 °F over 45–60 minutes. Remove 25% whey, add 65 °F water until the curd is 85 °F.
Temperature: 38 °C · Whey draw: 33 % · Wash water: Volume: 1.32 gal; Temperature: 54 °C · Stir: Duration: 20 min
Press and brine
Step code · Pressing
Drain 15 minutes unweighted, 5 lb for 2–3 hours, overnight rest. Saturated brine ~10 hours (~2.25 h per lb).
Time: 10 h · Pressing: Stage: Mass: 8 lb; Duration: 30 min; Stage: Mass: 15 lb; Duration: 8 h
Wash the smear
Step code · Rind treatment
Stronger: wash daily 7–10 days at 68–70 °F / 90–95% RH. Milder: 55 °F, wash 2 days, wrap. Age 2–3 months at 42 °F.
Brining: Saturated: Yes; Water: 1 gal; Salt: 2.25 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C; Duration: 3 h
Aging
Duration: 75 d; Stage: Name: Brick smear; Duration: 75 d; Temperature: 13 °C; Humidity: 92 %; Turning: Every 1; Wash: Every 2
Storage
Temperature: 6 °C; Shelf life: 90 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Brick Cheese Recipe; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2023; URL: https://cheesemaking.com/products/brick-cheese-recipe