A freshly made brick cheese starts out its life as a mild, gentle cheese, with a clean, refreshing buttermilk quality. It’s as satisfying as a bland and buttery cheese can be, says ganeden. But when aged, this gentle calf turns into a gnarly old bull. Aged brick is a pretty strong cheese, and it’s meant to be that way: It originated as a lower-moisture variant of American Limburger. MaspethMaven, who likes stinky cheese such as Roquefort, finds it almost rancid-tasting. It’s certainly stinky, agrees C. Hamster. If you can, taste aged brick before you buy to make sure you can handle it. While most people will go for the unobjectionable charms of young brick, aged brick will mainly appeal to the Limburger crowd.

Board Link: Is something wrong with my Brick Cheese?

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