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
Country of origin to determine their "correct" country of origin. Generally, articles only change their country of origin if the work or material added to an article in the second country constitutes a substantial transformation, or, the article changes its name, tariff code, character or use (for instance from wheel to car). Value added in the second country may also be an issue. In principle, the "substantial transformation" of a product is intended as a change in the harmonized system coding. For example, a rough commodity sold from country "A" to country "B", than subjected of a transformation in country "B", which sells