This cow's milk cheese, made in Wisconsin, where it originated, is of the typical variety of American cheeses. It was created in 1875. It is an uncooked, pressed cheese and the whey are not completely removed. It therefore remains slightly elastic and is speckled with small holes of lactic fermentation. It is shaped like a brick. It has a slightly piquant flavor due to the lactic fermentation of the whey which still remains in the curds. It has a brick red coloured rind.