Brick cheese is an American original and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss-born cheesemaker.
As Jossi did, Joe Widmer uses real brick to press his cheese, the same bricks his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 11 hours, then moved to a warm, humid curing room where it is washed and turned daily for seven days. It is then packed in parchment paper and foil.
It reaches peak flavor at four to five months. This semi-soft cheese has a pleasant, earthy flavor that intensifies with age. Widmer’s Aged Brick is also available with caraway seeds.
Suggested retail price is $12.99 to $15.99/pound.
Widmer’s Cheese Cellars
888.878.1107
www.widmerscheese.com
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