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Brick: Cheese

: Never wrap opened cheese tightly in plastic wrap, as it traps moisture and can cause the cheese to develop an off-flavor or grow mold.

Brick cheese is an American original created in Wisconsin in 1877 by Swiss immigrant John Jossi. It was designed to be a drier, milder relative of the pungent German Limburger cheese. brick cheese

: Traditional makers like Widmer's Cheese Cellars suggest wrapping first in parchment paper and then in foil to hold in the aroma and maintain moisture without suffocating the cheese. : Never wrap opened cheese tightly in plastic

To keep your brick cheese fresh and prevent it from becoming soggy or moldy, use the right "paper": : Traditional makers like Widmer's Cheese Cellars suggest

: Keep the wrapped cheese in your refrigerator's cheese drawer. Key Characteristics

: Wrap brick cheese in parchment paper , wax paper , or specialized cheese paper .

STOP storing your cheese in a plastic bag!! Do this instead.