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Brick is a sweet, nutty tasting cheese.

Milk is first pasteurized, then mixed with lactic bacteria and rennet to make it curd. When curd has formed, the curd is removed and drained, then salted and pressed into shape. It is let stand for a few days until a surface bacteria forms.

The cheese is then allowed to ripen for two weeks, then washed.

History
Brick cheese was developed in Wisconsin at the end of the 1800's. Early moulding techniques used actual bricks to press the cheese.

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Firm Cheeses
Battelmatt Cheese, Beaufort Cheese, Bergkäse, Bitto Cheese, Brick Cheese, Cheddar Cheese, Emmenthal Cheese, Etorki Cheese, Gloucester Cheese, Gouda Cheese, Halloumi Cheese, Havarti Cheese, Hoop Cheese, Isle of Mull Cheese, Kambera Cheese, Lamb Chopper Cheese, Longhorn Cheese, Muenster Cheese, Murcia al Vino Cheese, Pinconning Cheese, Provolone Cheese, Raclette Cheese, Red Leicester Cheese, Royal Windsor Red, Salers Cheese, Sussex Yeoman Cheese, Tomme d'Abondance, Washed-Rind Cheeses, Windsor Red Cheese

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Butterfat, Butter, Milk, Nondairy Topping