Brick Cheese -

Brick cheese is an American original created in Wisconsin in 1877 by Swiss immigrant John Jossi. It was designed to be a drier, milder relative of the pungent German Limburger cheese.

: Never wrap opened cheese tightly in plastic wrap, as it traps moisture and can cause the cheese to develop an off-flavor or grow mold. brick cheese

: Wrap brick cheese in parchment paper , wax paper , or specialized cheese paper . Brick cheese is an American original created in

: Keep the wrapped cheese in your refrigerator's cheese drawer. Key Characteristics : Wrap brick cheese in parchment paper ,

: Traditional makers like Widmer's Cheese Cellars suggest wrapping first in parchment paper and then in foil to hold in the aroma and maintain moisture without suffocating the cheese.

STOP storing your cheese in a plastic bag!! Do this instead.

To keep your brick cheese fresh and prevent it from becoming soggy or moldy, use the right "paper":