brick cheese


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Words related to brick cheese

semisoft sweet American cheese from whole milk in a brick form

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References in periodicals archive ?
The Silver-Lewis Cheese Factory Cooperative in Monticello, Wisc., recently won an award for "Best Cheese in Wisconsin" at the 2004 Wisconsin State Fair for their Brick cheese. Crafted by Bob Gmur, a veteran cheese artisan with more than 27 years of cheesemaking experience, this delicious version is made from the milk from the farm of the factory's founding family.
My assumption that brick cheese could easily be found anywhere was as wrong as expecting a blizzard in July.
still using bricks to press the whey out of its Brick cheese during production, has created a new spreadable version of this unique American cheese.
12 ounces brick cheese, cut into 1/2-inch cubes (see note)
Note: Can't find brick cheese? Try whole milk mozzarella or Monterrey Jack cheese.
Both Colby and Brick cheese originated in Wisconsin, and while their invention may not be as impressive as the genesis of Cheshire, Roquefort, or Parmigiano-Reggiano, they have nonetheless proved enormously popular, and no doubt outproduce all those cheeses put together.
The scientists produced traditional smear-ripened brick cheeses from both cow's milk and sheep milk to determine how a sheep milk cheese would compare to a cow's milk cheese in a traditional smear-ripening process.
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.