The early method of pressing cheese curds with clay-fired bricks may have given this sweet, mild-flavored brick cheese its name. Brick cheese originated in Wisconsin during the late 1800s, and comes in a convenient brick shape. Brick's medium-soft texture works well for sandwiches or for melting. When brick is not available, other cheeses with origins from around the world can be alternatives.
Cheddar
Cheddar, originated in Cheddar, Somerset, England. This semi-hard cheese ranges in taste from mild and smooth when young to sharp and crumbly when fully aged. Maturation occurs usually between nine months to two years. Made from cow's milk, cheddar has a fat content of 48 percent.
Havarti
First produced in the mid-1800s, Havarti is a Danish cheese. This traditional creamery cheese from cow's milk has a semi-soft texture with irregular holes. Taste ranges from mild, sweet and buttery when young to sharp and salty when more mature. The mellow Havarti has many uses as a table cheese and a dessert cheese served with fruit.
Monterey Jack
Monterey Jack or simply Jack cheese, likely named for David Jacks of Monterey, California, has a smooth, mild, buttery flavor. This semi-soft cheese produced from cow's milk has a high moisture content. Aged Jack transforms to a yellower and sharper cheese similar to cheddar. Jack cheese cheese melts easily, making it ideal for cooking.
Tilsit
Tilsit, named for the former East Prussian town, has a variety of textures, including semi-soft and a harder German version. Tilsit features tiny holes and a mild to sharp flavor. Made from cow's milk, this wheel-shaped cheese comes with a whitish to yellow crusty rind. Tilsit can be used for snacking, grilling and baking. Tilsit pairs well with brown and rye breads, salads and sandwiches.
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