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.

To keep your brick cheese fresh and prevent it from becoming soggy or moldy, use the right "paper": brick cheese

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. : Traditional makers like Widmer's Cheese Cellars suggest

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

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