Brick German Cheese

Brick German Cheese

50 Customer Ratings
Item Number: #1062
Weight: 1.00lbs

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****

The Basics

Region: Monroe, WI

Milk Type: Cow

Pasteurization: Pasteurized

Rennet Type: Vegetarian

Ingredients: Pasteurized whole milk, contains less than 2% of cheese cultures, salt, and enzymes

Cheese Profile


  • young
  • medium
  • aged
  • old


  • soft
  • medium
  • hard
  • brittle


  • mild
  • medium
  • strong
  • pungent

Pairing Recommendations

  • Zinfandel
  • Merlot
  • Sauvignon Blanc
  • Chardonnay
  • Pinot Noir
  • Stout
  • Porter
  • Lager

Other Cheese Pairings
Crusty Artisan Bread, Grapes, Dried Fruit, Savory Cxrackers, Pork

Product Reviews (6)

Das ist gut
By Harold V Wicks

Delightful cheese, really enjoyed it. My (Irish) wife had never had ti before and she loved it.

Wonderful all purpose cheese
By Clayton Tharp

Lovely pungent flavour, but not too strong, it's not the stuff a person gets at a grocery store (at least not where I live).

fast shipping
By James Turner

very good cheese as usual , thank you James

Brick cheese
By Dr. Peter Weber

Very nice, but I prefer it aged more and stronger flavor. In other words even closer to Limburger. Maybe I should have requested "aged brick cheese".

Love it
By Charles Hieber

Great cheese.. better than Limburger and definitely not for the faint of heart

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".

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