Brick German Cheese
First made by John Jossi around 1877, Brick is a Wisconsin original. Cured with a special smear, German Brick is tangy and pungent with a full, earthy flavor. This cheese is a step away from Limburger. Enjoy a slab of this Wisconsin German brick between pumpernickel, a thick onion slice and a little mustard, or in your favorite robust recipe. Not for the sensitive palette, but perfect for the hearty customer! ****Caution - This product is extremely pungent, as in stinky. Please do not purchase if you are not familiar with this type of cheese****
- Sauvignon Blanc
Product Reviews (2)
This Stuff is Awesome
By Thomas Ferguson
I love this cheese. Another reviewer stated it was "stinky". It clearly states in the description that it is pungent. It IS pungent. It is supposed to be. That is what makes it so good. I'm ordering more. There are few places that make this fine cheese, so I hope those artisans who make it are able to pass their craft on to the next generation. Otherwise we'll all be eating "pasteurized process cheese food".
By Carol Spooner
I wish I would have read that it was like Limburger. I opened the box and the smell was so bad. The cheese was brown on the outside and puffed up. I bought it for a gift and there was no way I was going to give this to my daughter. She loves brick cheese and we can't find it in our area so as a special treat for her, I ordered it. I did put it in the refrigerator and it smelled my refrigerator up. I threw it out. There must be a difference between brick cheese and brick german cheese because the brick cheese we bought in amish country definitely was not what I bought from you.
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