Brick is the one and only cheese for which the whole world gives America credit. Runners-up are Liederkranz, which rivals say is too close to Limburger, and Pineapple, which is only a Cheddar under its crisscrossed, painted and flavored rind. Yet Brick is no more distinguished than either of the hundred percent Americans, and in our opinion is less worth bragging about.
It is a medium-firm, mild-to-strong slicing cheese for sandwiches and melting in hot dishes. Its texture is elastic but not rubbery, its taste sweetish, and it is full of little round holes or eyes. All this has inspired enthusiasts to liken it to Emmentaler. The most appropriate name for it has long been "married man's Limburger." To make up for the mildness caraway seed is sometimes added.
About Civil War time, John Jossi, a dairyman of Dodge County, Wisconsin, came up with this novelty, a rennet cheese made of whole cow's milk. The curd is cut like Cheddar, heated, stirred and cooked firm to put in a brick-shaped box without a bottom and with slits in the sides to drain. When this is set on the draining table a couple of bricks are also laid on the cooked curd for pressure. It is this double use of bricks, for shaping and for pressing, that has led to the confusion about which came first in originating the name.
The formed "bricks" of cheese are rubbed with salt for three days and they ripen slowly, taking up to two months.
We eat several million pounds a year and 95 percent of that comes from Wisconsin, with a trickle from New York.
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