Smear Brick (AKA: Aged Brick, Beer Kase)
The other stinky cheese
The cheese of many names! Cured Brick, Bierkase, Aged Brick, German Brick, Smear Brick, Weisslacker…all the same cheese, and definitely a unique taste experience. In simple terms, a block of brick cheese is washed with the same bacteria smear used to make Limburger, then shelved to age. The result is the same pungent odor as Limburger, along with the same surprisingly mild flavor. What sets Cured Brick apart from Limburger is the flavor interaction between the base cheese and the smear; Whereas Limburger begins with a fairly bland base and relies entirely on the smear for flavor development, Brick’s higher salt content results in an explosion of briny goodness along with the inevitable signature funk of smear-ripened cheeses, all supported by the mild creaminess of the original Brick. Some enthusiasts go so far as to dip this cheese in their beer; we’ll settle for a thick slice on rye with some onions…and a beer.
United States Championship Cheese Contest: Best of Class, 2011
Wisconsin State Fair Cheese and Butter Contest: Best of Class, 2008, 2005, 2003, 2002; 2nd & 3rd in Class Awards, 2008, 2006