Brick cheese

Brick cheese is a native cheese from Wisconsin dating back to the late 1800's. The name comes from the method used to process the cheese which was pressed using bricks. The young brick cheese is mild and pale yellow but the aged is potent like Limburger.  Most of the "grocery store" variety is mild and not very interesting.  If you have a good cheese shop in your area you should be able to find the more aged brick.

If you don't have brick cheese you can replace it with one of these good substitutes. Like cheddar brick comes in varieties such as mild, medium, sharp, etc then substitute the appropriate version:

• You can use cheddar cheese for mild or medium brick.
• OR - Select Tilsit or Havarti for medium or mild (Havarti has a particularly buttery flavor.
• OR - For extra sharp brick you can substitute Limburger combined with Cheddar