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
Lymeswold cheese Lymeswold cheese Lymeswold cheese (1982–1992) was an English cheese variety. Many English cheeses are named after regions but Lymeswold was not, the product of a public competition to name it, the winning name may have been derived from a quintessential English place name Wymeswold. The cheese was a soft, mild blue cheese with an edible white rind, much like Brie, and was inspired by French cheeses. It was similar to non-branded cheeses sold as Blue Brie. At the time of its launch, it was hailed as "the first new English cheese in 200 years". For the export market, the cheese