Foil Brick

Wisconsin Foil Brick Cheese

Wisconsin smear-ripened brick aged for maximum flavor. Very pungent, but great according to aged Brick fans. This cheese is one step down from the ultimate Aged Brick, Limburger. 

Appearance: Ivory or creamy yellow
Texture: Smooth, semi-soft
Milk Type: Cow
Serving suggestions: Top toasted Italian bread with asparagus, ham and Wisconsin Brick; broil and serve open face.

Brick is a Wisconsin original, first made by John Jossi around 1877. Some Brick cheeses resemble Germany's surface-ripened Beer Cheese or Beer Kase. 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, develop the full, earthy flavor.

100% Wisconsin Cheese

Net wt: 12.8oz

Because our cheese is hand-cut, your cheese may arrive slightly more or slightly less than listed net weight.

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