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.
Julie EWERS –
I live in Texas and they don’t sell aged brick cheese here. Widmer’s aged brick is great. I appreciate how they took the time to explain to me on the phone several years ago why I needed to buy these larger packs if I wanted it to age more.
A J Merkel –
finally cheese as it should be
Jim Vice, Wabash, IN –
The delivery was delayed by UPS from Friday until Monday. I’m thankful I ordered it refrigerated, since as it was the ice was melted and the cheese barely cool. I have not yet cut it but trust it will be as delicious as ever.
Nobody else does a cheese like this. Have tried similar from Europe, but this one is unique. We like it. It’s a truly Midwestern flavor not to be found elsewhere. Especially here in the South.
Only issue is that the block we got was just a month and a half old. Not as aged/pungent as I’d expected. 2.5# is hopefully enough that I can cryovac and age a good portion (counterintuitive, but has worked for me before with some local cheeses).
But it’s so tasty…
Widmer’s brick cheese was touted by a good friend and cheesehead who unequivocally called it the best shelf-aged brick cheese in the world. Knowing him to be enthusiastic but otherwise reliable, I ordered some and, verily, it was as good as he said. The texture, aroma, and flavor are restrained, as befits a brick cheese, but the fact that they give up their treasure with more reticence than fanfare only enhances the enjoyment they bring. This is delicious cheese. I always offer to share: friends and relatives overcome whatever of restraint once might have mitigated their depredations, as they have seized on the opportunity to appropriate, re-deploy, seize, plunder, loot, and simply make off with prodigious quantities of the Widmer cheese. Nor do I blame them: it is a marvel.
Thank you for producing cheese that is a model of the cheesemaker’s art, and helping strengthen the bonds of affection among my cheese-loving friends and me.
Brian Knickrehm –
Got a block of the brick last November. Didn’t have as much age as I’d liked. August now, and this cheese blows me away. Semi-soft paste, funk is coming around. Wow. Great stuff. You can’t get this anywhere else.
On vacation last week bought 10# curds at Nasonville Dairy. Grabbed a block of “German brick cheese” that they said they got from another “real” producer. Hope it’s yours.
Keep it up, y’all are making fantastic cheese.
I grew up in Wisconsin but moved South when I was 24. Always ordered Brick from Crystal Creek Dairy House in Beaver Dam for 50 years until Covid closed them. Moved to Minnesota 3 yrs. ago and was able to find one of the largest grocery stores selling your mild and aged Brick but recently stopped selling your aged so decided to order from you. Thank you.