Brick cheese

Photo of Brick cheese
Important Facts
Country of Origin United States
Specific Origin Wisconsin
Milk Type Cow's milk
Fat Content Minimum fat and maximum moisture content regulated by US CFR
Flavor Sweet and mild when young, matures into strong, ripe cheese with age
Forms Brick-shaped
Age Best enjoyed at between 10 and 12 weeks

About Brick cheese

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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.

Brick cheeses on AnyCheese

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