Widmer Washed-Rind Aged Brick
Joe Widmer is a third-generation cheesemaker at Widmer Cheese Cellars in Theresa, Wisconsin. His swiss grandfather started the cheese plant and store, and Joe joined the business after earning his degree in Food Science.
Widmer's surface-ripened aged brick cheese is handcrafted in small batches, 
using milk produced by five small dairy farms (none with more than 100 cows) near Theresa, one of which supplied milk to Joe's grandfather.
Widmer's cheesemakers make the cheese in small batches, hand filling the brick molds with curd and 
weighting them with the bricks his grandfather used.
After resting in a brine bath, the cheeses are aged on 
wooden shelves in a curing room where they are hand-washed daily with B-linen-inoculated whey. They are wrapped in parchment paper and foil.
This cheese is best at three-and-a-half months old.
Widmer's foil aged brick
Order on their website: www.widmerscheese.com or by phone: 1 888 878-1107