Alternative to Wisconsin Brick Cheese
Brick is one of those cheeses that should get more distribution. It's slightly soft and melts well, with a slight butteriness and tinge of acidity. Aged brick gets a slightly ripe flavor and smell. The closest cheese I can think of to a decent aged Brick is an aged Havarti. Similar softness, and not far off in flavor compared to other cheeses, and it should be widely available.