Brick cheese is a cheese from Wisconsin, USA, made in brick-shaped form. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures into a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife.
Read more about Brick Cheese: Origins, Production Process, Regulations & FDA Codes
Other articles related to "brick cheese, brick, cheese":
... The US Code of Food Regulations defines what the fat and moisture content of brick cheese must be ... Identity does not take into account that brick cheese should be surface ripened with B ... 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 ...
Famous quotes containing the words cheese and/or brick:
“Upscale people are fixated with food simply because they are now able to eat so much of it without getting fat, and the reason they don’t get fat is that they maintain a profligate level of calorie expenditure. The very same people whose evenings begin with melted goat’s cheese ... get up at dawn to run, break for a mid-morning aerobics class, and watch the evening news while racing on a stationary bicycle.”
—Barbara Ehrenreich (b. 1941)
“They dropped separately after the celebration,
handpicked,
one after the other like artichoke leaves.
After that I walked to my car awkwardly
over the painful bare remains on the brick sidewalk....”
—Anne Sexton (1928–1974)