• Appearance:Pale white
  
• Texture:smooth, supple
  
• Variety:Brick, aged 6 months
  
• Milk Type:Cow
• Pair with:Robust beers, hard apple cider
  
• Serving suggestions:Serve over pasta,beef, chicken, and vegetables. Serve with  dark breads, 

Bronze Winner at World Awards competition. 

In 1877 Jossi came back to Wisconsin, where took the task of running a newly built Wisconsin plant where he set out to produce Brick cheese. Jossis success led to the spread of the Brick recipe. Over the year Jossi taught the recipe for Brick to a dozen other Wisconsin dairies, In 1883, he gave the cheese factory to his brother, who later sold it to Kraft (the story of dozens of small Wisconsin dairies). Jossi died in Milwaukee in 1902. Fortunately his cheese legacy lived on. As Mr. Jossi created it, Brick cheese is firmly in the tradition of the great washed rind cheeses of Europe. Its flavor is enhanced during ripping of the bacterium linens, the same pleasantly pungent bacterial action that contributes to the flavor of the classic French cheeses like Pont IEveque, St. Nectaire, Reblochon and Livarot. Real Brick has a heady aroma and modestly full flavor that will almost assuredly keep Brick from ever being the most popular cheese in town.

Copy courtesy of Widmer Cheese Cellars.