Originally from Wisconsin USA, this semi-soft cow's milk cheese originated from white American Cheddar cultured at a slightly higher temperature, which results in a marginally higher fat content and a slightly altered protein structure. The resultant "brick cheese" has a slightly softer texture. Serve Brick cheese with macaroni, potatoes au gratin, pickled vegetables or on toasted Italian bread. Young Brick cheese goes well with light red wines, Gamay Beaujolais and sweet pickles. An aged Brick pairs with robust beers, Porter style ale and hard cider. Product of Canada.
42% Moisture; 29% MF
Price per kg.: $31.90
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