Brick Cheese is an American original, produced in Wisconsin. First made by John Jossi around 1877. The cheese-making process of Brick was derived from white American Cheddar that is cultured at a slightly higher temperature, resulting in semi-soft creamy cheese. The cheese is then brined for 12 to 24 hours; it is then either vacuum sealed or sent to aging rooms to mature. Brick ranges in color from pale yellow to white, the cheese has a sweet and mild flavor when young, and matures into a strong, ripe cheese.
Brick was named for its shape, but also because cheese makers originally used clay-fired bricks to press the moisture from the cheese. Some cheese makers to this day still use the century old bricks. Wisconsin leads the nation in the production of young Brick and surface-ripened aged Brick. So, if you are looking for a true Wisconsin experience, try the Wisconsin Original-Brick cheese.