Brick cheese

When unaged, this cheese has a sweet, mild flavor and is suitable for melting; after aging it has a stronger smell and a more nutty taste.

Brevibacterium linens grows on the surface of brick cheese, making it surface-ripened.

The cheese is placed on wooden shelves, then gets washed with a whey and water mixture and turned.

It can stay in cold storage up to five months, and is considered ready for consumption after two weeks have passed.

[3] The US Code of Federal Regulations defines what the fat and moisture content of brick cheese must be.