Make This: Brick Cheese Sandwich From Widmer's Cheese Cellars

By Amy Cavanaugh in Food on Dec 2, 2012 5:00PM

While we ate and drank extremely well non-stop on our Wisconsin cheese tour (see previous posts here and here), one thing we ate stood out above all others for its simplicity—a brick cheese sandwich from Widmer's Cheese Cellars in Theresa.

Widmer's makes several kinds of cheese, including brick cheese, which was created in Wisconsin. It's made by placing bricks on top of molds filled with cheese curds to press them together. The cheese is wrapped in foil so it can continue to ripen, and the result is a mild and buttery cheese with a creamy center.

Master cheesemaker Joe Widmer (his grandfather founded Widmer's in 1922) gave us a tasting of the brick cheese, and showed us the best way to eat it—in a German-style sandwich. The recipe is simple: top a slice of pumpernickel with a slice of cheese, add red onion, and squiggle mustard on top (we used a grainy dijon). Eat.