This isn’t the commodity cheese that you find on the pre-packaged grocery store shelf. It is one of the two styles of cheeses developed in the “new-world”, both in Wisconsin.
It is a ripened cheese developed in 1877 by a Swiss immigrant in southern Wisconsin. At the age of 13 he was the head cheese maker at a Limburger dairy and didn’t like the process of adding cultures to the cheese before it was formed. So, he invented a ripened cheese with the cultures smeared on the outside. Weighting the blocks down with bricks gave the cheese its name and its characteristic pungent aroma.
Our Brick is made by a fourth generation Master Cheese Maker who still uses his family’s original bricks in the process.
A soft, spreadable when warm cheese, Brick is best served with a very hearty Rye bread and your favorite strong ale.
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