Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative continues to flourish as a cooperative, owned and operated by its 29 members. They specialize in the making of Limburger, Brick, and Baby Swiss, with an emphasis on top-quality and true workmanship. They are the only producers of Limburger in the United States, and their German Brick with a Limburger smear underscores their spirit for innovation.
Brick is the oldest cheese type to have originated in the USA, first created in 1875 by John Jossi, a native of Switzerland living in Lebanon, Wisconsin. Myron Olson has been crafting cheese for over 30 years and is the manager of Chalet Cheese Cooperative, where he makes this Wisconsin original. Flavor changes from mild and sweet, with a touch of nuttiness when young, to pungent and tangy when aged. Brick is surface-ripened with a smooth, open texture. We offer the aged Brick cheese, which has a stronger flavor than young brick. This cheese is aged for 2-3 months, and at warmer temperatures than "mild" brick, which creates a faster ripening process and a fuller flavor. A great cheese for fans of limburger, beerkase, or liederkranz. Sliced for sandwiches or shredded for casseroles, this cheese is sure to please.
- Made from pasteurized cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.