Buholzer Brothers Brick Cheese - For Pizza-Making - January 2025
Over the years, I've posted about various cheeses that I've been using for pizza-making here on the blog. The first one (I think) is back in 2011 when I posted about how I had been using Chellino Scamorza Cheese (a low-moisture, non-smoked scamorza from Joliet) in my pizza making at home. In 2022, I posted about a full-fat low-moisture mozzarella + Fontina combo that I was using at the time . Today, I'm adding another chapter to my pizza cheese archives: Buholzer Brothers Brick Cheese. I've been using Brick cheese for a long time, but never documented the details. Below is the brand of Brick Cheese as seen in the deli case at the local Jewels (Right next to a Muenster, of course). This was $7.49 per pound (not on sale) this week: Buholzer Brothers Brick Cheese is from Monroe, Wisconsin. Here's their product page . Their listing describes their Brick Cheese as: Brick is a Wisconsin original, first made by John Jossi arou...