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 11 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 4-5 months. This semi-soft cheese has a pleasant, earthy flavor which intensifies with age. Widmer’s Aged Brick is also available with caraway seeds.