: 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.
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. brick cheese
To keep your brick cheese fresh and prevent it from becoming soggy or moldy, use the right "paper": : Traditional makers like Widmer's Cheese Cellars suggest
: Never wrap opened cheese tightly in plastic wrap, as it traps moisture and can cause the cheese to develop an off-flavor or grow mold. brick cheese