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Aged Brick
The Basics
| Make | Soft | ||||
| Sub Make | Predominantly Rennet set cheese for further ripening | ||||
| Post-Make | External mould/yeast ripened, Washed rind | ||||
| Sub Post-Make | Vermiculated rind - predominantly yeast, Unflavoured wash solution | ||||
| Typical age profile | 4-5 months | ||||
| Approximate weight(s) | 5 lb loaf | ||||
| Dimensions |
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| Geographical origin | Wisconsin; United States | ||||
| Protected status | N/A | ||||
| Species of milking animal | Cow | ||||
| Breed of cow | N/A | ||||
| Raw/pasteurised milk | Pasteurised | ||||
| Vegetarian/animal rennet | Animal | ||||
| Commonly encountered variations | Aged Brick Spread; Mild Brick; Caraway Aged Brick; Jalapeno Pepper Brick |
The Story
Widmer’s Aged Brick is like stepping into the whey-back machine to a different era of Wisconsin cheesemaking. Originally developed by John Jossi in 1877 as a milder version of Limburger, this washed-rind Wisconsin Original is made using the traditional recipe and techniques. Hooped and turned by hand, fourth-generation maker Joey Widmer uses the same bricks to press the curd that his great-grandfather, Joseph Widmer, did when he opened the doors to their creamery in 1922.
Brined and then regularly smeared with a B. linens infused salt brine, the cheese is aged from two to five months. Widmer’s Aged Brick is pleasantly pungent and tangy with a semi-soft to creamy texture. Joey’s father, Wisconsin Master Cheesemaker Joe Widmer, attributes the many awards this cheese has won over the years to sticking to those traditional methods.
The Character
The rind is slightly orange and tacky, typical for semi-soft washed-rind cheeses. In contrast, the paste is a rich, off-white with some mechanical openings. This semi-soft cheese has a tangy and savoury flavour profile with notes reminiscent of pastrami and cocoa powder.
Perfect Partners
Aged Brick pairs well with everything from Wisconsin summer sausage to Blenheim apricots, dark-chocolate-covered pretzels, hot honey, and Japanese-style peanuts. Some of Aged Brick’s favoured refreshments include a dirty martini as well as a sip of sweet vermouth or a fizzy Izze Apple Soda.
