In a state known for its cheese, Joe Widmer is a proud cheesehead. He's heir to the Widmer cheese throne, the third generation in his family in the business. Joe Widmer is one of only eight certified Wisconsin Master Cheesemakers. What that means is that Widmer cheeses are made the same, careful, painstaking way they have been for generations. Widmers' is the only factory left in the state of Wisconsin that still follows the authentic procedures of manufacturing Brick Cheese. In fact, the Widmers' still use the bricks that Grandfather John O. Widmer used in 1912 to press their cheese. A staggering 10 pounds of milk goes into each one pound of cheese. That adds up to make this the best brick cheese made in the U.S.A.
A Wisconsin original. Flavor changes from mild and sweet. Mild Brick Cheese is a young cheese that is mild and buttery sweet. Slice for sandwiches; shred for casseroles
I got hooked on brick cheese many years ago! Nothing tastes as true or delicious as this product. Widmer's Mozzarella is the best as well! Thank you Widmers for making great cheese! All the best to you!
Widmer's mild brick is simply the best.
Posted by Unknown on 21st Dec 2011
For over fifty years, I have been fortunate to have had the best brick cheese. The mild brick with grape jelly and crackers. the warmth of a fireplace and many memories of numerous trips to Widmer's with my father will always be special to me. Now I am passing this tradition on to my sons. Thank you for cheeses that are simply delicious.
A Wisconsin tradition
Posted by Jon on 28th Nov 2011
A few years ago all of my relatives came to La Crosse, WI for Christmas. Of course, we went through a fair amount of cheese trays. The most popular cheese by far was the Widmer brick. We just couldn't keep enough in the fridge; it disappeared almost as soon as we brought it home from the store. So now, whenever we visit our relatives on the east coast, we make sure to bring at LEAST five pounds of brick to share. It's widely acknowledged (in our family, anyway) to be the greatest multi-purpose cheese ever. In sandwiches or casseroles, with crackers or just plain, you just cannot beat Widmer brick!
I have nown Widmers cheese for 64 years....
Posted by Bruce Steger on 1st Jun 2011
I grew up in Theresa and the milk my fathers cows produced went ti Widmers Cheese factory. I have been eating their brick cheese all my life and have not tasted better. Some good frinds of ours who live in Switzerland came to visit us in Lake Tahoe and we served them some Brick cheese. Both of our guests raved about the cheese and changed their travel plans to Theresa to get a few brick cheeses to take home.
Can't get Widmer Brick cheese in AZ or CO
Posted by Linda Ruby on 16th May 2011
Just visited WI for a week & came back with a suit case full of Widmers Brick Cheese! Everyone always wants to know where I get this wonderful cheese when we are at our homes in CO & AZ, hoping it will soon be marketed in Durango CO & Scottsdale AZ it is surely a hidden treasure from the west!!
Remember Bon Bree from Mapelton Cheese factory?
Posted by LDVoyager on 29th Aug 2010
If you remember Bon Bree cheese then you are in for a treat. The Widmer Mild Brick is it. Exact same taste, texture, color, size, and smell. A bit of heaven for those of us who remember. Give it a try, you won't be disappointed.
This Cheese Rocks
Posted by Mike Radtke on 12th May 2010
This is the perfect cheese. I love it. Everyone else that tries it agrees. They always, always ask: "Where can I get that cheese?"
Cheese is a nutritious milk product that has been one of man's most important foods for thousands of years. The United States and France rank as the leading cheese-producing countries. Wisconsin is the leading cheese making state. Wisconsin Cheese comes in about 350 varieties and in many different sizes and shapes. There are literally several thousands of varieties world wide.
History of Cheese Making
Widmer's Wisconsin Cheese Legacy...
In Wisconsin, the cheese making
legacy runs deep and examples of
third-and fourth generation
Wisconsin cheese makers carrying
on the family tradition are common.
Joe Widmer, is one such third-generation example. Widmer's Cheese Legacy
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