Brick is common in the American Midwest, and one of the few other homegrown styles of cheese in the United States.
Wisconsin’s John Jossi adapted it from Limburger in the 1870s. He wanted to reduce the moisture in Limburger, to create a firmer, denser cheese. Squeezing the curd between two heavy bricks accomplished the task, and gave the variety its name.
Make no mistake, Brick is an honest, workingman’s cheese. Pungent and sharp—even more so with aging—it’s usually compared to a blend of Cheddar and Limburger.
PAIRINGS: Jack is a great melting cheese, dripped over nachos or toasted sourdough. Brick is best in sandwiches, or with dill pickles, kielbase, and beer. Try it with bratwurst, preferably while watching a game between the Bears and the Packers.