Brick cheese originated in Wisconsin. Mild Brick is easy to slice and a perfect melting cheese. Some Brick is of the pungent variety resembling the surface-ripened Beer Cheese or Beer Kase of Germany. The washed rind type of Brick has a strong flavor that increases with age.
Ivory to creamy yellow, with small, round openings. When young, Brick Cheese has a mild and sweet flavor with a touch of nuttiness. Washed rind Brick can be mild to pungent, depending on the curing time of the cheese.
Mild Brick is great on sandwiches, casseroles, soups and tops of dishes. Washed rind Brick (remove rind) is particularly good paired with pumpernickel and other whole-grain, dark breads, accompanied with raw or sauteed onions.
Mild Brick: light red wine, beer; Pungent Brick: fruit juices, iced tea, and lemonade.