Brick German Cheese

Much like Limburger and Beerkaese, German Brick cheese is not for the faint of flavor palette. The cheesemaking method for German Brick cheese was developed by John Jossi, a native Wisconsinite, in 1877. German Brick cheese is made by applying a bacteria smear to surface-ripened cheese, which amplifies the tangy taste as the cheese ages. In terms of flavor intensity and strength, this Wisconsin cheese is only a stepping stone away from it’s close cousin, Limburger. A connoisseur of pungent cheeses might enjoy German Brick cheese with pumpernickel bread, a thick slice of onion, and with Wisconsin’s own East Shore mustard. Be warned: this is a strong tasting cheese for a customer with hearty tastes. Customers looking to enjoy a milder brick cheese could seek alternatives like Widmer’s Wisconsin Brick Cheese. ***Caution - This product is extremely pungent, as in stinky. Please do not purchase if you are not familiar with this type of cheese***