“*A Wisconsin cheese, Widmer’s Mild Brick Cheese is is a creamy and flavorful cheese with a smooth texture.*
*This block cheese is perfect for snacking, shredding, or melting on your favorite dishes. Explore the delicious possibilities of this mild cheese.*
*Mild Brick Cheese is a young cheese that is mild and buttery sweet.*
*In a State known for their cheese, Joe Widmer, heir to the Widmer cheese throne, is third third generation in his family in the business.*
*Joe Widmer is one of only eight certified Wisconsin Master Cheesemakers. What that means is that Widmer cheeses are made the same, careful, painstaking way they have been for generations.*
*Widmers’ is the only factory left in the state of Wisconsin that still follows the authentic procedures of manufacturing Brick Cheese.*
*In fact, the Widmers’ still use the bricks that Grandfather John O. Widmer used in 1912 to press their cheese.*
*A staggering 10 pounds of milk goes into each one pound of cheese. That adds up to make this the best brick cheese made in the U.S.A.*”
NGL, when I first read the brick cheese description, I was thinking another mass-produced commercial cheese.
Turns out that this is actually made by as traditional a company as it gets in the US and the certified cheese maker rarity — given that it takes a minimum of 10 years to even qualify.
5 Comments
* Cheese Flavor: Mild and buttery
* Meltiness: Melted ok and had a gooey texture.
* Overall: 7/10 Great cheese and absolutely serves its function but not ideal for a grilled cheese. I would love this with anything else. It was way too plain for a stand alone ingredient. I’d put it on pizza, a breakfast sandwich, or eat it cubed but on a grilled cheese sandwich it tasted like butter in cheese form.
* [Tip jar](https://venmo.com/code?user_id=2383201234321408922&created=1720920840.194608&printed=1), [Tiny Pants](https://www.etsy.com/listing/1759348053/milk-selvedge-tiny-pants-keychain-w-milk?click_key=1b4215c9f9f723404d1376a79f706b079f08ad8a%3A1759348053&click_sum=568a74cc&ref=shop_home_active_1&frs=1)
>>”had texture”
This was when I knew it wouldn’t 10/10 haha
327 days of this and I’m just seeing it?!
would this be good for a mac and cheese maybe?
As usual, for the curious:
“*A Wisconsin cheese, Widmer’s Mild Brick Cheese is is a creamy and flavorful cheese with a smooth texture.*
*This block cheese is perfect for snacking, shredding, or melting on your favorite dishes. Explore the delicious possibilities of this mild cheese.*
*Mild Brick Cheese is a young cheese that is mild and buttery sweet.*
*In a State known for their cheese, Joe Widmer, heir to the Widmer cheese throne, is third third generation in his family in the business.*
*Joe Widmer is one of only eight certified Wisconsin Master Cheesemakers. What that means is that Widmer cheeses are made the same, careful, painstaking way they have been for generations.*
*Widmers’ is the only factory left in the state of Wisconsin that still follows the authentic procedures of manufacturing Brick Cheese.*
*In fact, the Widmers’ still use the bricks that Grandfather John O. Widmer used in 1912 to press their cheese.*
*A staggering 10 pounds of milk goes into each one pound of cheese. That adds up to make this the best brick cheese made in the U.S.A.*”
NGL, when I first read the brick cheese description, I was thinking another mass-produced commercial cheese.
Turns out that this is actually made by as traditional a company as it gets in the US and the certified cheese maker rarity — given that it takes a minimum of 10 years to even qualify.
That’s pretty impressive, actually.