Brick German Cheese

{"id":4418173567035,"title":"Brick German Cheese","handle":"brick-german-cheese","description":"\u003cp\u003eMuch 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 \u003ca href=\"https:\/\/www.wisconsincheesemart.com\/search?q=mustard\u0026amp;options%5Bprefix%5D=last\" target=\"_blank\"\u003eEast Shore mustard\u003c\/a\u003e. 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 \u003ca href=\"https:\/\/www.wisconsincheesemart.com\/products\/wisconsin-brick-cheese-widmers?_pos=5\u0026amp;_sid=1a7d3f83a\u0026amp;_ss=r\" target=\"_blank\"\u003eWidmer’s Wisconsin Brick Cheese\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e****Caution - This product is extremely pungent, as in stinky. Please do not purchase if you are not familiar with this type of cheese****\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2020-01-08T08:51:44-06:00","created_at":"2020-01-08T08:47:49-06:00","vendor":"Chalet Cheese Co-op","type":"Cheese","tags":["Cheese","Cheese: Brick","Cheese: German","Cheese: Pungent","Cheese: Washed Rind","Cheese: Wisconsin","Soft Perishable"],"price":1575,"price_min":1575,"price_max":1575,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":31497972482107,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1062","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Brick German Cheese","public_title":null,"options":["Default Title"],"price":1575,"weight":454,"compare_at_price":null,"inventory_management":"shopify","barcode":"0754220672423","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0287\/2377\/3499\/products\/German-Brick-Cheese.jpg?v=1613581428","\/\/cdn.shopify.com\/s\/files\/1\/0287\/2377\/3499\/products\/german_brick.png?v=1613581428"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0287\/2377\/3499\/products\/German-Brick-Cheese.jpg?v=1613581428","options":["Title"],"media":[{"alt":null,"id":15147134189735,"position":1,"preview_image":{"aspect_ratio":1.531,"height":1848,"width":2830,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0287\/2377\/3499\/products\/German-Brick-Cheese.jpg?v=1613581426"},"aspect_ratio":1.531,"height":1848,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0287\/2377\/3499\/products\/German-Brick-Cheese.jpg?v=1613581426","width":2830},{"alt":null,"id":5887399067707,"position":2,"preview_image":{"aspect_ratio":0.735,"height":1066,"width":783,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0287\/2377\/3499\/products\/german_brick.png?v=1578494984"},"aspect_ratio":0.735,"height":1066,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0287\/2377\/3499\/products\/german_brick.png?v=1578494984","width":783}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eMuch 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 \u003ca href=\"https:\/\/www.wisconsincheesemart.com\/search?q=mustard\u0026amp;options%5Bprefix%5D=last\" target=\"_blank\"\u003eEast Shore mustard\u003c\/a\u003e. 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 \u003ca href=\"https:\/\/www.wisconsincheesemart.com\/products\/wisconsin-brick-cheese-widmers?_pos=5\u0026amp;_sid=1a7d3f83a\u0026amp;_ss=r\" target=\"_blank\"\u003eWidmer’s Wisconsin Brick Cheese\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000;\"\u003e****Caution - This product is extremely pungent, as in stinky. Please do not purchase if you are not familiar with this type of cheese****\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}