Dairy
Brick
Brick is an American semi-soft cow’s-milk cheese developed in Wisconsin, named for the bricks once used to press the curd and shape the loaf. Young Brick is mild, sweet, and elastic with a pale paste; aged or washed-rind Brick becomes more aromatic, with a sticky surface and a sharper, more pungent flavour approaching Limburger intensity. It is a melting and sandwich cheese, classic on burgers and in Midwestern cookery, and is also eaten sliced on rye. Brick remains closely associated with Wisconsin creamery tradition.
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History
John Jossi developed Brick cheese in Wisconsin using brick weights to press and form the loaves.
Wisconsin creameries scaled Brick as a regional semi-soft alternative to Limburger and Cheddar.
Mild factory Brick became a Midwestern sandwich and melting staple.
Specialty washed-rind Brick revived stronger traditional aroma alongside bland retail loaves.
Artisan Wisconsin makers continued both mild and aged Brick for local and specialty markets.