Brick is an American cheese, made in rectangular loaves, that was first produced in Wisconsin in 1877 by John Jossi, a cheese maker of Swiss descent. The loaf-shaped cheese displays numerous fine holes when it is sliced. When young, it is sweet and mild; after aging, it tastes somewhat like a mild Limburger or cheddar, and has been compared to a Danish Tilsit.

Brick is a semisoft cheese, typically aged for just a few weeks, in a specialized environment where it picks up natural molds to form a soft rind. The rind is then rinsed with salty water (or beer or brandy) to further sharpen the flavor of the cheese. This process, also applied to Limburger and Liederkranz, produces cheese that has a more assertive flavor than other milder, semisoft cheeses.