“A true Wisconsin stinker, they call brick cheese ‘the married man's limburger.’ It's strong enough to satisfy the serious cheese devotee, but mild enough to keep the spouse in the house.” First crafted in the late 1800s and named for the bricks used to press the curds, brick cheese is derived from white American cheddar, but cultured at a higher temperature.” Slice it for sandwiches, melt it with polenta, macaroni and cheese, potatoes au gratin, or pizza. Taste: Mild when young; pungent and tangy when aged. Pairings: Gamay Beaujolais; Bock, stout, ale. Made with pasteurized cow's milk and traditional rennet.