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The "Smear" of Brick Cheese and its Relation to Flavor Development^*

University of Wisconsin, Madison

ABSTRACT

Brick cheese is a semi-hard variety having the characteristic body of a soft Cheddar cheese and a flavor somewhat resembling that of Limburger. Its curing especially resembles that of Limburger for it is ripened about two weeks in a moist room at approximately 60° F. and 85 per cent relative humidity. During this period of two weeks there develops upon the surfaces of the cheese a characteristic, fat-like, yellow or orange-colored growth of microorganisms, commonly called "smear," that is essential for the development of the typical flavor (10, 24).

This investigation was begun in 1939 to study the general nature of the surface "smear" on Brick cheese and its relationship to some of the changes in the ripening cheese.

Although no literature has been found that discusses the surface smear of Brick cheese, studies of several related, varieties, such as Limburger, Tilsit, and Backsteinkäse (12, 15, 22), have shown that the surface growths on these cheese usually contain large numbers of yeasts, micrococci, and bacilli; that Oidium lactis may be present; that yellow and red pigmented rods are commonly found; and that the pigmented types dominate the smears in the later stages of development.

^* This work was supported in part by a grant from the Kraft Cheese Company.