Variations in Style
Much of the Brick produced today is of a more commercial nature and milder than the original Brick was intended to be.
Joe Widmer's solution to accommodate the milder flavor desired by some of today's customers, was to make the same cheese but allow it to go through two different aging programs:
The traditional cheese undergoes a warmer aging after brining. It also receives the traditional salt and water wash to encourage the bacteria growth that produces the stronger flavor and tan/red color of the surface. This creates enzymes that allows the cheese body to soften a bit more during ripening.
His milder version, after brining, is dried off in a short time, wrapped, and moved to a cooler room to develop a much milder flavor.
So, there is the same cheese production, with 2 different aging programs, yielding 2 very different cheeses. Thus, he has something to please many tastes. One of my favorite sayings is "Same .. Same .. but Different" and I think that applies here.