Brick cheese is an American original. Wisconsin man John Jossi, came to the states from Switzerland at a young age with his parents in the mid 1800s. The family settled first in upstate New York, where Jossi was running a small Limburger factory.

During that time Jossi came up with a new cheese, aimed at the tastes of Swiss and German immigrants, and modeled after traditional cheeses from those regions. This new cheese is Brick cheese. Jossi used real bricks to press moisture out of the cheese, which also made the cheese into a rectangular brick shape.

This New Bridge Brick cheese is made from cow's milk and has a sweet, mild flavor with a semi-soft texture with some aroma.

Brick is a great melter, and thus ideal for dips and sauces, grilled cheeses, and more. It's particularly well known for being the essential cheese in Detroit style pizza.

We cut and wrap this cheese in pieces of 8 ounces and you can purchase a loaf of approx. 6.5 pounds.