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