Description
When we began making cheese, we started with the easiest cheese recipe we could find, a brick style. Our children’s Uncle Joe is a brick mason, so we named this cheese in his honor. As our cheesemaking knowledge and experience grew, we changed the recipe to fit our cheesemaking style. The result is a sensational cheese that is something of a cross between aged Asiago and aged Tomme.
We have stopped production on this cheese, so once the last few wedges from 2020 are sold, we will be sold out.
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