Brick is a Wisconsin original from way back. Wisconsin cheesemakers first crafted brick cheese in the late 1800s and named it matter-of-factly after the brick’s cheesemakers were using to press the curds. Give it some time to age though, and it ambles into more complex, pungent, even tangy territory. In other words, it’s a tamer, quieter version of that famously stinky German cheese, Limburger.
Price is for approximately 1 pound.