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First made by John Jossi around 1877, Brick is a Wisconsin orgininal. Cured with a special smear, German Brick is tangy and pungent. This cheese is a step away from Limburger. But, get your own impression first-hand. Enjoy a slab of this brick between pumpernickel, a thick onion slice and a little mustard - then you'll know why the Germans are a hearty people!
****Caution- This product is extremely fragrant, as in stinky. Please do not purchase if you are not familiar with this type of cheese****
Pairings: Wines: Hearty Red, Riesling, Sauvignon Blanc, Chardonnay, Beaujolais, Pinot Noir, Merlot Beers: Stout, Porter, Bock, Lager Other Beverages: Tomato Juice, Hard Cider.
Creamery: Chalet Cheese
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