Widmer Cheese Cellars Aged Brick

January 28, 2010

Another Les Petits Morceaux de Fromage (note to The Man: it means “Small Bites of Cheese”) that The Lady bought at the Hollywood Whole Foods was a small “brick” of Widmer Cheese Cellars Aged Brick.

The Lady and I, your humble feline foodie, had yet to encounter true Brick cheese on our cheese journey and were pleased to discover it is a washed-rind, stinky cheese…well, maybe pungent is a better description.  

The Lady rubbed a bit of the rind between her fingers, smelled the aroma and swooned with delight. It was yeasty and earthy, similar to Taleggio in smell. The texture was not as creamy as Tallegio, you can still see the curds; tiny but they are there, they almost look like a weave. The outside of the cheese had a brown hue and the interior was more a rosy beige.

Joe Widmer, a Wisconsin Master Cheesemaker, is a third generation cheesemaker making Brick cheese in the tradition of his grandfather. He still uses the same bricks from back in the day when his grandfather introduced America to his Brick cheese. Yes, the name comes from both the shape of the cheese and the bricks that lay on top of the cheese to help separate the curd from the whey.

After being soaked in brine, the cheese is washed with B. linens whey which creates the pungent smell and ages the cheese to perfection, making it a real washed-rind cheese. The cheese is then wrapped in parchment paper (to allow the aging to continue) and then wrapped in foil for the market.

This cheese is creamy on the tongue and the taste is nutty and earthy with a slight after bite. The Lady and I were both sad that she only bought a Petit Morceau; but she does know where to buy more. My plan is to coax her into using this to make a special grilled cheese for The Man and me to enjoy by the fireplace… or if the Pacific Northwest rain ever goes away, out on the deck.

I give Widmer Cheese Cellars Aged Brick 4 Paws out of 4 Paws (cause that’s all I’ve got).

Serving Suggestions: Alone with crackers or with a nice liverwurst from Boar’s Head. As mentioned, I think this would make a very special grilled cheese. It would work in a Mac n cheese… well there’s a news flash… another cheese that I think would go well in Mac n cheese… this feline foodie has never met a cheese that would not go well in a Mac n cheese…

Wine Pairing Suggestions: Either Pinot Noir or Sauvignon Blanc

Beer Pairing Suggestions: Bock or Porter

Source: Pasteurized Cow Milk

Awards: Widmer’s website lists this cheese as an award-winner but not specifics. But based on my “first date” with Widmer’s Aged Brick, this is definitely an award-winner.


3 Responses to “Widmer Cheese Cellars Aged Brick”

  1. […] Among the cheesemakers featured in this calendar are Andy Hatch whose Pleasant Ridge Reserve from Uplands Cheese won Best of Show last month at the 2010 American Cheese Society Competition. It is the only cheese to win Best of Show at the ACS 3 times; wait it’s also the only cheese to win that honor twice… also featured is Joe Widmer of Widmer Cheese Cellars and maker of a favorite of mine, Wisconsin Aged Brick. […]

  2. […] now almost 100 years old and were used by his grandfather and father before him, on top of his Aged Brick. And yes, the cheese is called brick because of the pressing use of those bricks and also because […]

  3. […] Widmer’s Cheese Cellars’ Washed Rind Traditional Brick (3rd) […]

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