Much like Limburger and Beerkaese, German Brick cheese is not for the faint of flavor palette. The cheesemaking method for German Brick cheese was developed by John Jossi, a native Wisconsinite, in 1877. German Brick cheese is made by applying a bacteria smear to surface-ripened cheese, which amplifies the tangy taste as the cheese ages. In terms of flavor intensity and strength, this Wisconsin cheese is only a stepping stone away from it’s close cousin, Limburger. A connoisseur of pungent cheeses might enjoy German Brick cheese with pumpernickel bread, a thick slice of onion, and with Wisconsin’s own East Shore mustard. Be warned: this is a strong tasting cheese for a customer with hearty tastes. Customers looking to enjoy a milder brick cheese could seek alternatives like Widmer’s Wisconsin Brick Cheese.
****Caution - This product is extremely pungent, as in stinky. Please do not purchase if you are not familiar with this type of cheese****
Region: Monroe, WI
Milk Type: Cow
Rennet Type: Vegetarian
Ingredients: Pasteurized whole milk, contains less than 2% of cheese cultures, salt, and enzymes