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Much like Limburger and Beerkaese, German Brick cheese 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. German Brick cheese is made by applying a bacteria smear to surface-ripened cheese, which amplifies the tangy taste as the cheese ages. In terms of flavor intensity and strength, this Wisconsin cheese is only a stepping stone away from it’s close cousin, Limburger.

Region: Monroe, WI

Milk: Pasteurized Cow

German Brick - Chalet Cheese Co-op

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