Aged Brick cheese
Widmer’s Cheese Cellars crafts about 360,000 pounds of Brick cheese a year, using the same open vats in the 12,000 square-foot facility that Joe Widmer’s grandfather bought in 1922. And he still uses the same well-worn bricks his grandfather used to press the whey from the cheese. In fact, he’s credited as being the only cheesemaker in the country to continue to use real bricks as part of the make procedure of his Brick cheese. Widmer’s aged brick cheese still packs a punch. Cut it into rectangles and serve on rye bread with mustard and raw red onion. Don’t kiss anyone for at least 24 hours after consuming.