Patrick Oconnell
Aged brick cheese is a semi-soft cheese with a mild onion flavour. It is often served with raw onions and rye bread, and sometimes mustard. It is a Wisconsin original, first made by John Jossi around 1877, and named for its shape and the fact that cheesemakers originally used bricks to press the moisture from the cheese.
| Characteristics | Values |
|---|---|
| Type of cheese | Brick |
| Flavour | Mild |
| Texture | Semi-soft |
| Best served with | Rye, mustard, raw onions, salt, pepper |
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What You'll Learn
Aged brick cheese is best served with raw onions
Aged brick cheese is similar to Limburger cheese, which is also often served with onions and rye. However, brick cheese is not as strong as Limburger and does not have the same bacteria "smear". If you're looking for a less expensive option, aged brick is a great choice.
You can find aged brick cheese at Widmer's Cheese Cellars, where it's sold in 4.75-lb foil packs. It's also available at StoneRidge Meats & Cheeses in Wautoma, Wisconsin, in sizes ranging from 8-12 oz.
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Aged brick cheese is best served on rye bread with onions
Aged brick cheese is often compared to Limburger cheese, as brick cheese is the base for Limburger. However, brick cheese does not have the same bacteria "smear" added to it, resulting in a milder flavour. When it comes to serving suggestions, many people enjoy aged brick cheese with raw onions and a dash of salt and pepper on buttered rye bread. Some also add mustard to this combination for an extra kick of flavour.
If you're looking for a more indulgent option, try melting the aged brick cheese and using it as a topping for a hearty sandwich or burger. The mild, smooth texture of the cheese makes it perfect for melting, and the onion flavour will add a delicious depth to your dish.
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Aged brick cheese is best served with mustard and onions
Aged brick cheese is a semi-soft, mild, smooth cheese with a strong smell. It is often compared to limburger cheese, which is made from brick cheese with added bacteria. However, aged brick cheese is less strong than limburger.
When it comes to serving aged brick cheese, many people enjoy it on rye bread with raw onions and a dash of salt and pepper. The sharpness of the raw onion and the spice of the mustard and pepper complement the strong flavour and smell of the cheese.
Some people also enjoy adding butter to their rye bread, which can help to balance the strong flavours of the cheese and create a more indulgent sandwich.
For those who are looking for a more mild onion flavour, there are also brick cheeses available that are infused with onion. These cheeses can be great for melting or slicing and provide a more subtle onion taste to complement the cheese.
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Aged brick cheese is best served with a dash of salt and pepper
Aged brick cheese is a Wisconsin original, first made by John Jossi around 1877. It is named for its shape and because cheesemakers originally used bricks to press the moisture from the cheese. It is the base for limburger cheese, but it does not have the same strong smell or flavour.
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Aged brick cheese is best served with Limburger cheese and onions
Aged brick cheese is often served with raw onions and a dash of salt and pepper on buttered rye bread. It can also be served with mustard. Some people prefer to eat it in the same way as Limburger, which is stronger in flavour.
Limburger cheese is made with brick cheese as its base, but with added bacteria.
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Frequently asked questions
Raw onions are a good pairing with aged brick cheese.
Rye bread is a popular choice to accompany aged brick cheese and onions.
Mustard, salt and pepper are all popular toppings for this combination.
Brick cheese is a mild, smooth, semi-soft cheese with a mild onion flavour. It was first made in Wisconsin in 1877 and is named for its shape and the fact that cheesemakers originally used bricks to press the moisture from the cheese.
