Brick Cheese
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- TextureSemi-soft
- FlavorMild to pungent
- Pairings
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.
What is brick cheese?
This classic cheese was developed in 1877 by a Swiss cheesemaker in Wisconsin who actually used clay bricks to press the curds.
What does brick cheese taste like?
Its flavor is mild and sweet when young, and turns tangy with age. It is also available smear-ripened, in which case it bears a strong resemblance (in more than one way) to Limburger.
Pairings
| Wine: | Beaujolais, Champagne, chardonnay, gewürztraminer, grüner veltliner, merlot, nebbiolo, pinot gris, pinot noir, riesling, rosé, sauvignon blanc |
| Beer: | Amber ale, American lager, Belgian ale, bock, brown ale, pale ale, porter, saison ale, sour ale, stout, weiss bier |