Foil Pack Half Aged Brick 2.5 lb Bronze Winner at World Awards competition Heritage: Brick is a Wisconsin original, first made by John Jossi around 1877.
Julie EWERS – April 26, 2016
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 – November 24, 2016
finally cheese as it should be
Jim Vice, Wabash, IN – December 6, 2017
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.
BK – December 20, 2017
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…
Anonymous – January 17, 2018
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 – August 8, 2018
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.
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