Much like Limburger, German Brick, and Beer Kaese, Widmer's Aged Brick cheese (previously named Lager Kase) 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. Aged Brick cheese is made by applying a bacteria smear to surface-ripened cheese, which amplifies the tangy taste as the cheese ages. Joe Widmer uses real brick to press his cheese, as Jossi did, and in fact uses the same brick his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 11 hours, then moved to a warm, humid curing room where it is washed and turned daily for seven days. The Aged Brick is then packed in parchment paper and foil where it reaches peak flavor at 4-5 months. Aged Brick is a semi-soft cheese with a pleasant, earthy flavor that intensifies with age. A connoisseur of pungent cheeses might enjoy Aged 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****
