Smoked 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.
A Wisconsin original. Flavor is smoky and sweet with a touch of nuttiness.
Smooth, open texture
Smoky and sweet, with a touch of nuttiness
Smoked Brick makes excellent macaroni and cheese, potatoes au gratin or hash browns with cheese. Smoked Brick adds flavor to all types of sandwiches. Try Smoked 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 Smoked Brick; broil and serve open face.
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**