Brick

Brick is the one and only cheese for which the whole world gives
America credit. Runners-up are Liederkranz, which rivals say is too
close to Limburger, and Pineapple, which is only a Cheddar under its
crisscrossed, painted and flavored rind. Yet Brick is no more
distinguished than either of the hundred percent Americans, and in our
opinion is less worth bragging about.

It is a medium-firm, mild-to-strong slicing cheese for sandwiches and
melting in hot dishes. Its texture is elastic but not rubbery, its
taste sweetish, and it is full of little round holes or eyes. All this
has inspired enthusiasts to liken it to Emmentaler. The most
appropriate name for it has long been "married man's Limburger." To
make up for the mildness caraway seed is sometimes added.

About Civil War time, John Jossi, a dairyman of Dodge County,
Wisconsin, came up with this novelty, a rennet cheese made of whole
cow's milk. The curd is cut like Cheddar, heated, stirred and cooked
firm to put in a brick-shaped box without a bottom and with slits in
the sides to drain. When this is set on the draining table a couple of
bricks are also laid on the cooked curd for pressure. It is this
double use of bricks, for shaping and for pressing, that has led to
the confusion about which came first in originating the name.

The formed "bricks" of cheese are rubbed with salt for three days and
they ripen slowly, taking up to two months.