The most
appropriate name for it has long been "married man's Limburger." To
make up for the mildness caraway seed is sometimes added.
About Civil War time, John Jossi, a dairyman of Dodge County,
Wisconsin, came up with this novelty, a rennet cheese made of whole
cow's milk. The curd is cut like Cheddar, heated, stirred and cooked
firm to put in a brick-shaped box without a bottom and with slits in
the sides to drain. When this is set on the draining table a couple of
bricks are also laid on the cooked curd for pressure. It is this
double use of bricks, for shaping and for pressing, that has led to
the confusion about which came first in originating the name.
The formed "bricks" of cheese are rubbed with salt for three days and
they ripen slowly, taking up to two months.
We eat several million pounds a year and 95 percent of that comes from
Wisconsin, with a trickle from New York.
Colorado Blackie Cheese
A subtly different American Cheddar is putting Colorado on our cheese
map.
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