Widmer's Mild Brick Cheese
The Midwest Melter! This classic Wisconsin cheese dates back to the late 1800s when clay-fired bricks were used to press down on these young blocks of cheese that would be separated from the cheddar making process. An essential ingredient for Detroit Pizza, this mild melter is perfect for tomato soups, grilled cheeses, or just a nice mid afternoon snack.
Widmer’s Cheese Cellars is one of the last remaining places that still makes brick cheese with a brick, which is to say, real brick cheese, and have been doing so in the town of Theresa, Wisconsin, just 20 minutes down the road from where the cheese was invented in the 1870s.
Cheese Facts:
Milk: Pasteurized Cow’s Milk
Type: Washed Rind
Widmer’s Cheese Cellars, Theresa, Wisconsin.
The Midwest Melter! This classic Wisconsin cheese dates back to the late 1800s when clay-fired bricks were used to press down on these young blocks of cheese that would be separated from the cheddar making process. An essential ingredient for Detroit Pizza, this mild melter is perfect for tomato soups, grilled cheeses, or just a nice mid afternoon snack.
Widmer’s Cheese Cellars is one of the last remaining places that still makes brick cheese with a brick, which is to say, real brick cheese, and have been doing so in the town of Theresa, Wisconsin, just 20 minutes down the road from where the cheese was invented in the 1870s.
Cheese Facts:
Milk: Pasteurized Cow’s Milk
Type: Washed Rind
Widmer’s Cheese Cellars, Theresa, Wisconsin.
The Midwest Melter! This classic Wisconsin cheese dates back to the late 1800s when clay-fired bricks were used to press down on these young blocks of cheese that would be separated from the cheddar making process. An essential ingredient for Detroit Pizza, this mild melter is perfect for tomato soups, grilled cheeses, or just a nice mid afternoon snack.
Widmer’s Cheese Cellars is one of the last remaining places that still makes brick cheese with a brick, which is to say, real brick cheese, and have been doing so in the town of Theresa, Wisconsin, just 20 minutes down the road from where the cheese was invented in the 1870s.
Cheese Facts:
Milk: Pasteurized Cow’s Milk
Type: Washed Rind
Widmer’s Cheese Cellars, Theresa, Wisconsin.