A Wisconsin Original

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.

It's not Detroit-style without Wisconsin Brick

Wisconsin Brick Cheese is the essential ingredient for Detroit-style pizza. Brick melts well due to its high fat content and has a somewhat buttery flavor making it a perfect fit for Detroit style pizza. Apply the cheese evenly across the pizza edge-to-edge so that it caramelizes to the crust when baked.

Mellow & Rich

Buholzer Brothers® Brick Cheese has a smooth, mellow, rich flavor. This young Brick cheese is excellent for melting or slicing. Brick cheese is great for Detroit-style pizzas, grilled cheese sandwiches, or just sandwiches in general. Any way you eat it, it’s delicious.

The Trick is in the Brick

Switch up your recipes by using Buholzer Brothers® Brick cheese in place of the ordinary. Or try some of our custom recipes!

Detroit-Style Pizza Recipe


Pizza Dough

  • 1-1/2 tsp granulated sugar 
  • 1-1/2 tsp salt
  • 1 envelope of dry yeast
  • 1 cup warm water
  • 1 tsp of olive oil
  • 2-1/2 cups bread flour
  • 1 tsp of olive oil

Pizza *for 10″ x 14″ pan*

  • 1 tsp of olive oil
  • 3 cups of Buholzer Brothers® Brick Cheese, ground with a meat grinder
  • 30 slices of pepperoni
  • Tomato sauce made with:
    • 1 cup crushed whole tomatoes 
    • 1 cup tomato sauce
    • 3 tsp dried oregano
    • 1 tsp of powdered garlic


Pizza Dough

  1. Mix sugar, salt, and yeast together in the bowl of a stand mixer
  2. Add water and mix
  3. Add olive oil and flour and mix by hand with dough hook until dough comes together
  4. Attach bowl and dough hook to mixer and knead until pulls away from the bowl clean, about 7 minutes, adding small amounts of flour if needed
  5. Remove from bowl and form into a ball
  6. Add olive oil to the mixing bowl and place dough ball in the bowl, coating with oil
  7. Cover with a towel and allow to rest until double in volume

Pizza *for 10″ x 14″ pan*

  1. Preheat oven to 485°F
  2. Add olive oil to the pizza pan and spread to coat
  3. Add dough and press into place
  4. Top with pepperoni
  5. Add two-thirds of the Buholzer Brothers® Brick Cheese starting with edging the dough with cheese contacting the pan edges, top the rest of the dough with the remaining one-third of the cheese
  6. Top the cheese with the sauce separating it into three horizontal rows.  Do not spread the sauce out.
  7. Place in the hot oven and bake 10-12 minutes
  8. Remove from the oven and use a spatula to remove the pizza from the pan sliding it onto a serving board or tray
  9. Cut and serve warm