Brick is a Wisconsin original. The cheesemakers first crafted brick cheese in the late 1800s and named it after the bricks the cheesemakers were using to press the curds. When young, brick cheese is deliciously mild with just a tiny bit of nuttiness. Give it some time to age though, and it ambles into more complex, pungent, even tangy territory. Brick’s nickname is “married man’s Limburger.” In other words, it’s a tamer, quieter version of that famously stinky German cheese.