Brick
CHEESY POTATO SOUP
4 baking potatoes (about 1-1/2 pounds) 2 tablespoons butter 1 medium onion, sliced 2 tablespoons flour 1 teaspoon beef bouillon granules 2 cups water 1 - 12-oz. can evaporated milk 4 oz. Wisconsin Brick cheese, shredded 1 teaspoon chopped parsley 3/4 teaspoon Worcestershire sauce 3/4 teaspoon salt 3/4 teaspoon pepper
Cook potatoes in microwave on HIGH until tender; cool.  Place butter and onions in large bowl.  Cook in microwave on HIGH until tender about 2 minutes.  Stir in flour; add bouillon granules and water.  Stir well; return to microwave and cook on HIGH power 2 minutes until mixture is heated.  Scoop out potatoes leaving pieces in chunks.  Add potatoes, evaporated milk, cheese and seasonings to hot mixture.  Return to microwave and cook 2¸ to 4 minutes until cheese is melted and soup is hot.  Makes 6 servings.
Tip: Shred cheese when it is just out of the refrigerator and still cold.. Tip: It's easiest to measure cheese based on weight: 4 ounces natural = 1 cup shredded

CREAMY BRICK SPREAD

8 oz. Wisconsin Brick cheese, shredded 8 oz. Cream cheese with chives and onion, softened 1/2 teaspoon hot pepper sauce Cocktail rye or pumpernickel bread or Crisp crackers or bagel chips

Combine Brick, Cream cheese and hot pepper sauce; blend until smooth.  Spread on bread or crisp cracker.  Warm in microwave oven if desired.  Makes 1-1/2 cups spread.

Heritage: Brick is a Wisconsin original, and surface-ripened Bricks resemble Germany's Beer Cheese or Beer Kase.  Brick was named for its shape and for the fact that cheesemakers originally used bricks to press the moisture from the cheese.  Wisconsin leads the nation in the production of Brick and surface-ripened Brick.  The bacteria, known as smear, that cheesemakers apply to surface-ripened cheese develops the full, earthy flavor of the cheese.

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