The word Wisconsin still means “cheese” to most everyone. Wisconsin Master Cheesmakers Joe Widmer, Theresa, Wis.; Ron Buholzer, Klondike Cheese Company; Jamie Fahrney, Chalet Cheese Cooperative; Gary Grossen, Babcock Hill Dairy Plant; Jim Meives, Chula Vista Cheese; Myron Olson, Chalet Cheese Cooperative and Steve Stettler, Decatur Dairy, Inc. all produce Brick cheese, a speciality cheese of the state. Enjoy the receipe!
A versatile cheese with flavors ranging from mild and sweet when young to pungent and tangy when aged, Brick was first produced in Wisconsin in the late 1800s. Made by Wisconsin cheesemakers in mild, medium and aged varieties, Brick cheese makes excellent macaroni and cheese, potatoes au gratin and hash browns, and is popular sliced in sandwiches. Favorable beverage pairings for Brick include: light red wines for the milder
varieties and robust beers such as bock lagers and Porter style ales with Aged Brick.
Creamy Wisconsin Brick Spread
8 oz. cream cheese
1/4 cup milk
8 oz. (2 cups) Wisconsin Brick cheese, shredded
1 Tbsp. fresh chives, chopped
2 Tbsp. onion, minced
1/2 tsp. hot pepper sauce
Rye or pumpernickel bread or crackers
Directions:
In a mixer bowl, beat together cream cheese and milk until fluffy. Add remaining ingredients; mix well. Serve with bread or crackers.