Brick is the oldest cheese type to have originated in the USA, first created in 1875 by John Jossi, a native of Switzerland living in Lebanon, Wisconsin. Myron Olson has been crafting cheese for over 30 years and is the manager of Chalet Cheese Cooperative, where he makes this Wisconsin original. The flavor changes from mild and sweet, with a touch of nuttiness when young, to pungent and tangy when aged. Brick is surface-ripened with a smooth, open texture. We offer the aged Brick cheese, which has a stronger flavor than young brick. This cheese is aged for 2-3 months, and at warmer temperatures than "mild" brick, which creates a faster ripening process and a fuller flavor. A great cheese for fans of limburger, beerkase, or liederkranz. Sliced for sandwiches or shredded for casseroles, this cheese is sure to please.Made from pasteurized cow's milk.Photo depicts whole 5 lb. form of cheese.We cut and wrap this item by hand.
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