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Creamy Brick Spread
Brick cheese is a Wisconsin original.  Brick is named for its shape and also because cheesemakers originally used bricks to press the moisture from the cheese. Surface-ripened Bricks resemble Germany's Bier Kase (Beer Cheese).  Wisconsin leads the nation in the production of Brick and surface-ripened Brick.  The bacteria, known as smear, that cheesemakers apply to surface-ripened cheese develops the full, earthy flavor of the cheese.  Young Brick is mild and creamy.  Well-aged Brick is dense and pungent - some call it "stinky cheese".

8 oz. Wisconsin Brick cheese, shredded
8 oz. Cream cheese
1 tablespoon chopped fresh chives
2 tablespoons minced fresh onion
1/2 teaspoon hot pepper sauce
Bread or crackers (rye or pumpernickel is great with this)

Combine ingredients; blend until smooth. Spread on bread or crisp cracker. Makes 1-1/2 cups spread.

Creamy Horseradish Dip
A savory dip featuring sinus-clearing grated horseradish root, a perennial plant of the mustard family. The plants are harvested in the spring and fall for their white-fleshed roots. These roots are known for the heat they pack, coming from isothiocyanate, a compound found in the root. The heat is kept at bay until the root is grated and the oils are released.

1 package (8 ounces) cream cheese, softened
2 ½ tablespoons prepared horseradish
1/4 cup mayonnaise
1/4 teaspoon salt
5 slices bacon, cooked and crumbled
½ cup chopped green onions
Dash of hot pepper sauce

Mix the cream cheese, horseradish, mayonnaise, salt and hot pepper sauce together until well blended. Add the bacon and green onions. Refrigerate until ready to use.

French Fried Cheese
It's excessive, eh?  Still, we eat it often, and it's good, especially when you're drinking beer.  Then there's the dipping sauce.  The least excessive is a marinara sauce, next least excessive is ketchup, but it's often dipped in ranch dressing or something equally rich. 

Wisconsin Cheddar, Brick or Colby cheese, cut into 1/2-inch cubes or 1/2-inch by 3-inch logs
2 eggs, beaten
Seasoned dry bread crumbs or flour (buy seasoned, or better yet, season the way you like it)
Vegetable oil 

Dip each cheese cube in egg. Coat with crumbs; repeat.  Fry in hot oil (350 F - 375 F) until lightly browned.  Serve immediately.  Cheese curds may be substituted for cheese cubes.  Cheese may also be coated ahead and refrigerated until ready to fry (in fact, it's better to do it that way, allowing the breading to set for awhile).

 

 

 

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This page last updated on 07/04/2003

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