Aged Brick is an American original and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss born cheesemaker. As Jossi did-Joe Widmer uses real brick to press his cheese, the same bricks his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 8-9 hours, then moved to a warm humid curing room where it is washed and turned daily for 7 days. It is then packed in parchment paper and foil where it reaches peak flavor at 3-5 months. Some individuals also prefer to consume this cheese when it is milder around 2 months and it is entirely dependent upon palate and personal preferences. This semi-soft cheese has a pleasant, earthy flavor which intensifies with age. Widmer’s Aged Brick is also available with caraway seeds.
Kim E –
Can’t tell you how welcome the box was when it arrived at my sister’s house. We grew up near Widmers and have always enjoyed the brick cheese…she was thrilled to get an early Christmas present and enjoy through the holidays!
Bob Newman –
I use to buy a brick cheese from a retail store years ago. The store went out of business, never knowing who made this incredible cheese. I came across Widmers website and ordered what I hoped to be the same cheese. It was !!! This brick does have a strong (stinky) odor but an fantastic taste. I’ve already reordered, the 2 1/2 lb. this time. Please don’t stop making this cheese because I won’t stop buying it.
Robert H. Weir –
A cheese I measure others against !
My husband is originally from Wisconsin and LOVES cheese. This was one of his requests for a birthday gift!!
Tom pionkoski –
This is a very good tasting cheese one you can’t buy in Wyoming. Next time I’m getting the big brick.
Brian Kohli –
My grandfather(Christ Kohli) from Switzerland first started making Brick Cheese in 1888 when he came to Theresa Wisconsin and opened his cheese factory. It was the best cheese then and still is now. Widmers carries on a great tradition.
Richard Ringelstetter –
I ran a plant making this same cheese years ago. As far as I know Widmer is the only plant still making this best of the American style cheeses. It has that flavor that only a good ripened smear will develop. This is an American cheese with European panache.
If I had one criticism it would be the cheese needs a few more days in the curing cellar to be a 5 star experience. But, hey- this is some good stuff all the same.
Enjoy this with some Hoffs summer sausage on a sandwich
My father and his family (Bernard’s) resided in Mayville WI near Theresa. Dad even worked the night shift at Widmer’s for a spell when I was a baby. We moved to Ohio when I was a toddler. When we travel back visiting family we would always make a point to go to Widmer’s to get some of their great cheese’s. I always loved the aged brick and brick curd’s. Now I am 58 I travel up to visit I stop in the factory to buy some of their great cheese and I order it online as well.
This is the best brick cheese I have ever eaten.
My kids call it the “stinky cheese” and it is to a degree, wandering a bit towards the limburger end of the spectrum. But it is flavorful, rich, and absolutely delightful. I serve it on mini party rye bread. The aroma seems stronger than the taste. I order a few ponds every winter when it ships easily and well.
Warning – After opening the factory wrap you need a sealed glass container to store it in the refrigerator. Simple plastic storage containers will not do the job of containing the aroma.
Levi S –
I ordered cheese from Widmer’s and to say the least, it was fantastic – everything I was hoping for and more. However, the customer service was what really blew me away. After my order Chrissy, the Office Manager, emailed me (not an auto generated generic email) making some recommendations pertaining to my order. She was quick to respond to my follow up questions and checked in on me after the order to make sure things went well. I only ordered a 1lb block of cheese and still got the VIP treatment from Widmer’s and Chrissy! Highly recommend and will be ordering again in the future.
My favorite while go to college in Wisconsin and still the greatest
James Siewert –
This is never available anywhere that I know of, so it is a real treat. My father loved this cheese, so it’s a long overdue restart of a little family tradition.
mary semsick –
this cheese is great for pasta salad and lasagnas. We love it. This is a great company and are always on time and fresh.