Brick cheese


Milk: Cows Milk
Bricks roots lie in Wisconsin at the end of the 1800s. Its name perhaps derived from early moulding techniques, the pressing of the cheese with actual bricks. The cheese has a number of small and irregular holes and an open texture. It suggests a mixture of sweet, spicy, and nutty flavor. Brick tastes delicious with any kind of fruit, crackers, wine, beer, or apple juice.


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