by Chalet Cheese
(Visit the Best Sellers in Cheese list for authoritative information on this product's current rank.)
German Brick Cheese - Two Pounds* Chalet Cheese - Monroe, Wisconsin 1st Place Awards: US Cheese Contest - 2011 Wisconsin State Fair - 2008 2nd Place Awards: Wisconsin State Fair - 2008 4th Place Awards: US Cheese Contest - 2007 *All weights are approximate and display the average weight of the item. For more information on our cutting, wrapping and shipping policies, please click here . Heritage Brick is a Wisconsin original, first made by John Jossi around 1877. Some Brick cheeses resemble Germany’s surface-ripened Beer Cheese or Beer K�se. Brick was named for its shape and because cheesemakers originally used bricks to press the moisture from the cheese. Wisconsin leads the nation in the production of Brick and surface-ripened Brick. The bacteria that cheesemakers apply to surface-ripened cheeses, known as a smear, develops the full, earthy flavor. Description A Wisconsin original. Flavor changes from mild and sweet with a touch of nuttiness when young to pungent and tangy when aged. Surface-ripened with smooth, open texture. Appearance Ivory to creamy yellow Texture Smooth, open texture Flavor Sweet, aromatic, with a touch of nuttiness Serving Suggestions German Brick pairs well with rye bread and sweet red onion. Goes Well With Robust beers such as Porter style ale or bock lagers, hard cider, onions, dark bread **Information Courtesy of the Wisconsin Milk Marketing Board**
No comments:
Post a Comment