German Brick Cheese - 1 lb*
Chalet Cheese - Monroe, Wisconsin
1st Place Awards:
US Cheese Contest - 2011
Wisconsin State Fair - 2008
2nd Place Awards:
Wisconsin State Fair - 2008
4th Place Awards:
US Cheese Contest - 2007
*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.
Heritage
Brick is a Wisconsin original, first made by John Jossi around 1877. Some Brick cheeses resemble Germany’s surface-ripened Beer Cheese or Beer Käse. 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 and surface-ripened Brick. The bacteria that cheesemakers apply to surface-ripened cheeses, known as a smear, develops the full, earthy flavor.
Description
A Wisconsin original. Flavor changes from mild and sweet with a touch of nuttiness when young to pungent and tangy when aged. Surface-ripened with smooth, open texture.
Appearance
Ivory to creamy yellow
Texture
Smooth, open texture
Flavor
Sweet, aromatic, with a touch of nuttiness
Serving Suggestions
German Brick pairs well with rye bread and sweet red onion.
Goes Well With
Robust beers such as Porter style ale or bock lagers, hard cider, onions, dark bread
**Information Courtesy of the Wisconsin Milk Marketing Board**
Cheese
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