brick cheese

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semisoft sweet American cheese from whole milk in a brick form

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References in periodicals archive ?
The growth of yeasts, salt-tolerant bacteria and Brevibacterium linens were comparable on cow and sheep milk throughout the aging of brick cheeses processed under equivalent environments.
Even though the Wisconsin scientists had comparable growth of smear organisms on the surface of both cheeses, the ripening pattern and flavor development of the brick cheeses were not equivalent due to the differences in the casein composition of the milks.
Brick cheese 1 gallon milk 1/2 cup cultured buttermilk 1/4 rennet tablet or 1/2 teaspoon liquid rennet Salt Mix the buttermilk with the milk and warm to 86[degrees]F.
We hear fleeting references to Merman's four marriages and two children, but little of her collaborators and co-stars, and nothing of her reputation for being difficult, diva-ish and dense as brick cheese.
A sturdy brick cheese made by the Klondike Cheese Co.