Brick cheese

Yes, a Hemingway edit refers to a style of editing inspired by Ernest Hemingway's writing. It emphasizes brevity, simplicity, and clarity. This involves removing unnecessary words, shortening sentences, and choosing straightforward language to make the text more concise and impactful. Let's apply this approach more strictly to the description of Brick cheese.

John Jossi, a Swiss immigrant, created Brick Cheese in Wisconsin in 1877. Inspired by Limburger, he sought a milder, firmer cheese with fewer molds. Bricks were used for pressing and shaping the cheese, which gave it its name. Over time, Brick cheese gained popularity, evolving into several styles, including the traditional aged variety.

Joe Widmer of Widmer’s Cheese Cellars in Theresa, Wisconsin, remains faithful to the original method. He uses his grandfather's bricks to press the cheese, emphasizing traditional brining and handling.

Young Brick cheese is sweet and soft. Aged Brick becomes strong and nutty. Surface ripening with Brevibacterium linens contributes to its distinctive flavor. Despite regulatory standards, traditional methods distinguish authentic Brick cheese.

Best served at ten to twelve weeks, Brick cheese pairs with dark bread, sweet onion, brown mustard, beer, and liverwurst. It's also essential for Detroit-style pizza, showcasing its versatility and enduring legacy.