2022年3月31日 · I've searched extensively around my area and cannot find anyone who stocks brick cheese. Would anyone have some good cheese blend recommendations that might be able to somewhat replicate this? I see a lot of people online just using mozz but I'd like something that packs a little more flavor as I find mozz to be very bland.

2023年1月17日 · Cheese Provel is traditionally made with White Cheddar, Provolone, and Swiss but you can use any combination of good melting cheeses (Swiss, Cheddar, Provolone, Colby, Gouda, Monterey Jack, Mozzarella, Brick Cheese, Havarti, Muenster, Fontina, Gruyere).

2020年8月31日 · Where can I buy brick cheese in NJ? Started by pizzaguy24601, August 31, 2020, 10:13:47 AM. Previous topic - Next topic

2005年6月20日 · If anyone here likes brick cheese, you might also like Canadian cheddar. I haven't been able to find the exact genus of bacteria used in Canadian cheddar, but I have a sneaking suspicion it's the same as brick cheese, just aged more. It's quite possible similarities exist due the proximity of Wisconsin to Canada.

2020年7月10日 · Had different people taste the brick cheese plain. They all said it was so creamy and tasted great. Some photos of the pizza's made with all brick cheese and half and half. The round thin pizza was the last pizza of the day and was made with all brick cheese. It is hard to wear a mask and gloves for 12 hours.

2013年2月16日 · I should have mentioned in my last post that a generic brick cheese has a lower moisture content (around 41%) than a generic low moisture whole milk mozzarella cheese (around 48%). Maybe that will help with the shredding of the Widmer brick cheese. Peter

2012年1月22日 · The brick cheese you got from Widmer's is the aged brick cheese. I also have some of the Widmer's aged brick cheese. Jeff also sent me another aged brick cheese. I didn't use half of the aged brick and half of regular mozzarella. To …

2017年11月27日 · Dangerous Brick Cheese Resource Thread. Started by Dangerous Salumi, November 27, 2017, 08:57:24 AM. Previous topic - Next topic

2013年12月22日 · Quote from: dmcavanagh on December 30, 2013, 04:50:11 PM @pjbear05 Let me know how you make out, I finally tried the cheese I have which I gave you some information about and it was very good, although it's the only brick cheese I've …

2023年7月11日 · the brick cheese that ive cooked with before is labeled mild while the stuff my wife found is "sharp". Im thinking i will probably mix 50/50 with the mild and sharp on the next bake this week to try it out but im wondering if the sharp will be too much if i used that for 100% of the cheese, have any of you made DSP with sharp brick cheese? if ...