Cheese of the Month: Wisconsin Brick

by Wisconsin Cheese

A Wisconsin original made by cheesemakers across Wisconsin, Brick cheese was first made by John Jossi around 1877 as a German-inspired cheese and an alternative to Limburger.
Named for its shape and because cheesemakers originally used bricks to press the moisture from the cheese, Wisconsin cheesemakers produce Brick in mild, medium, and aged varieties. If you’re new to Brick cheese, try a mild variety. If you love bold, pungent cheeses, go right for the aged.
For serving, Brick cheese should be well chilled before cutting into square or rectangular pieces. Score the foil of surface-ripened Brick before cutting. Some people may remove the rind from washed-rind Brick, as it is bitter, but it is perfectly edible and delicious for those who love strong cheeses.
Enjoy the recipes below made with your favorite Brick cheese this month!

Creamy Wisconsin Brick Cheese Spread

Serves: 8-12

1 (8-ounce) package cream cheese, at room temperature
1/4 cup milk
2 cups (8 ounces) shredded Wisconsin Brick cheese
1 tablespoon chopped fresh chives
2 tablespoons minced onion
1/2 teaspoon hot pepper sauce
Rye or pumpernickel bread or crackers, for serving

In a mixer bowl, beat together the cream cheese
and milk until fluffy.

Add the remaining ingredients; mix well.
Serve with bread or crackers.

Watermelon Radishes with Wisconsin Cheese Spreads
Serves: 4

Large watermelon radishes
1 8-ounce container Wisconsin Aged Brick
or Raw Milk Cheddar Cheese Spread

Thinly slice watermelon radishes, using a sharp knife
or mandoline (you will get 8-10 slices per radish).
Halve the slices. 

Place a dollop of the Wisconsin Cheese Spread on
each half-slice and arrange on large platter. 

Red radishes can be used
—but the watermelon radishes make a stunning display. 

Flavored Wisconsin Cheese spreads or cold packs
such as horseradish or bacon make tasty toppings as well.