Brick Cheese - 1 lb*
Chalet Cheese - Monroe, Wisconsin
*All weights are approximate and display the average weight of the item. For more information on our cutting, wrapping and shipping policies, please click here.
Brick is a Wisconsin original, first made by John Jossi around 1877. Brick was named for its shape and because cheesemakers originally used bricks to press the moisture from the cheese. Wisconsin leads the nation in the production of Brick cheese.
A Wisconsin original. Flavor changes from mild and sweet with a touch of nuttiness when young to pungent and tangy when aged.
Smooth, open texture
Sweet, with a touch of nuttiness
Mild Brick makes excellent macaroni and cheese, potatoes au gratin or hash browns with cheese. Try mild Brick with sautéed onions and stone ground mustard on rye bread, with pickled vegetables on the side. Top toasted Italian bread with asparagus, ham and Wisconsin Brick; broil and serve open face.
Goes Well With
Mild Brick: Gamay Beaujolais or other light red wines, sweet pickles
**Information Courtesy of the Wisconsin Milk Marketing Board**