Widmer Brick Cheese

[Serpentelli]

I will be using this cheese on a couple of DS pies tomorrow, so I wanted to see howw it tasted before using. Also wanted to get an idea as to fat content and browning properties.

Disclaimer: I have zero fund of knowledge regarding cheese!

Softer than cheddar, harder than brie. Does not stick to the knife when slicing. Seems like it would be easier to dice than to shred.

The cheese is very ripe smelling.

Flavor is nutty, not sharp, and creamy.

There is a definite bitterness at the end. The bitterness may be due to my having included the rind in the piece of cheese that I was eating.

The flavor profile after cooking is more like a melted/caramelized swiss, like on the top of a bowl of french onion soup.

Here are some pics:

[Serpentelli]

More Cheese pics:

[Serpentelli]

Final Cheese Pics:

[Pete-zza]

John,

FYI, on an ounce-for-ounce basis, a generic brick cheese (http://nutritiondata.self.com/facts/dairy-and-egg-products/4/2) is nutritionally similar to a generic low-moisture whole milk mozzarella cheese (http://nutritiondata.self.com/facts/dairy-and-egg-products/26/2). Maybe you can confirm that with any Nutrition Facts that I would imagine came with your Widmer brick cheese. Either way, in shredding or dicing the Widmer brick cheese, you might follow the advice given by Grande Cheese for shredding or dicing its loaf whole milk mozzarella cheese at http://www.grandecheese.com/products/Pages/Product_Spec.aspx?ProductMasterID=13 (look under Preparation).

Peter

EDIT (2/17/13): I found this nutrition information for a Widmer aged brick cheese: http://www.nutritionrank.com/calories-widmers-cheese-cellar-aged-brick-352311. However, it may be for a different Widmer brick cheese.

[mkevenson]

Serpentelli , I am not familiar witht that cheese, but the final 2 pics look yummy.

Mark

[Serpentelli]

John,

FYI, on an ounce-for-ounce basis, a generic brick cheese (http://nutritiondata.self.com/facts/dairy-and-egg-products/4/2) is nutritionally similar to a generic low-moisture whole milk mozzarella cheese (http://nutritiondata.self.com/facts/dairy-and-egg-products/26/2). Maybe you can confirm that with any Nutrition Facts that I would imagine came with your Widmer brick cheese. Either way, in shredding or dicing the Widmer brick cheese, you might follow the advice given by Grande Cheese for shredding or dicing its loaf whole milk mozzarella cheese at http://www.grandecheese.com/products/Pages/Product_Spec.aspx?ProductMasterID=13 (look under Preparation).

Peter

EDIT (2/17/13): I found this nutrition information for a Widmer aged brick cheese: http://www.nutritionrank.com/calories-widmers-cheese-cellar-aged-brick-352311. However, it may be for a different Widmer brick cheese.

Peter,

The cheese did not have any nutritional info on the brick or with the packaging, but I think that nutritionrank.com info looks spot on. Thank you for the tip on shredding the cheese. You saved me a lot of frustration!

I am planning on two DS pies tonight and the rest will be NP's --- three with frozen/thawed CY, and up to eight (hopefully) with TxCraig's starter-based dough. I say hopefully b/c it is C-O-L-D down here in NC today!

John K

[Pete-zza]

John,

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