Brick cheese the fat and moisture content of brick cheese must be. This Standard of Identity does not take into account that brick cheese should be surface ripened with "B. linens". Brick is an American cheese, made in rectangular loaves, that was first produced in Wisconsin in 1877 by John Jossi, a cheese maker of Swiss descent. The loaf-shaped cheese displays numerous fine holes when it is sliced. When young, it is sweet and mild; after aging, it tastes somewhat like a mild Limburger or cheddar, and has been compared to a Danish Tilsit. Corynebacterium and Arthrobacter are the necessary bacterial genera
Cheddar cheese use of the name "West Country Farmhouse Cheddar" does. In addition to the United Kingdom, Cheddar cheese is also made in Australia, Argentina, Belgium, Canada, Germany, Ireland, the Netherlands, New Zealand, South Africa, Sweden, Finland and the United States. Cheddars can be industrial or artisan cheeses. The flavour, colour, and quality of industrial cheese varies significantly, and food packaging will usually indicate a strength, such as mild, medium, strong, tasty, sharp, extra sharp, mature, old, or vintage; this may indicate the maturation period, or food additives used to enhance the flavour. Artisan varieties develop strong and diverse flavours over time.