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Featured Cheese for November 2007

Wisconsin Brick Cheese

Refrigerate Brick cheese in the original wrapping until ready to use. If the original wrap is removed, rewrap cheese tightly in waxed or parchment paper. Store in plastic container pierced with a few holes to allow air circulation.

The flavor of most cheese is best when eaten at room temperature, so remove from your refrigerator one to two hours before serving. The rind on Brick cheese is not meant to be eaten and should be removed before serving.

Brick cheese is a Wisconsin original, dating to the 1870s. It is produced in mild, aged and flavored varieties. Try Brick cheese layered in potatoes au gratin or atop pizza with caramelized onions. Sliced Aged Brick cheese also complements sandwiches that contain sliced sweet onions and dark breads.

Creamy Wisconsin Brick Spread

Ingredients:

• 8 oz. cream cheese
• 1/4 cup milk
• 8 oz. (2 cups) Wisconsin Brick cheese, shredded
• 1 Tbsp. fresh chives, chopped
• 2 Tbsp. onion, minced
• 1/2 tsp. hot pepper sauce
• Rye or pumpernickel bread or crackers

Directions:

In a mixer bowl, beat together cream cheese and milk until fluffy. Add remaining ingredients; mix well. Serve with bread or crackers.