Brick

  • TextureSemi-soft
  • FlavorMild to pungent
  • Pairings
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Brick cheese: A Wisconsin original

This classic cheese was developed in 1877 by a Swiss cheesemaker in Wisconsin who actually used clay bricks to press the curds. Wisconsin brick cheese is mild and sweet when young, and turns tangy with age. It is also available smear-ripened; German brick cheese (or Wisconsin German-Style Brick) bears a strong resemblance to Limburger.

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