Brick cheese is a semi-hard, smear-ripened, cow's milk cheese that originated in Wisconsin in the late 1800s. The name comes from the bricks originally used by cheesemakers to press the moisture from the cheese. Young brick cheese is mild-flavored with a touch of nuttiness, while aged brick cheese has more complex, pungent and tangy flavors.
To make brick cheese, cheesemakers introduce the same Brevibacterium linens that are used to make limburger, Liederkranz and other stinky cheese varieties. The bacteria is smeared on the rind and washed in a mixture of water and whey to allow the bacteria to grow.