brick cheese
The name of this all-American Wisconsin
CHEESE is said to have come from the fact that bricks were once used to weight the
CURD and press out the
WHEY; it's also brick shaped. Pale yellow and semisoft, brick
CHEESE has a mild, earthy flavor when young. As it ripens, however, it becomes almost as strong as
LIMBURGER. See also
CHEESE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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