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
Types of cheese cheese, curd cheese, farmer cheese, caș, chhena, fromage blanc, queso fresco, paneer, and fresh goat's milk chèvre. Such cheeses are soft and spreadable, with a mild flavour. Whey cheeses are fresh cheeses made from whey, a by-product from the process of producing other cheeses which would otherwise be discarded. Corsican brocciu, Italian ricotta, Romanian urda, Greek mizithra, Cypriot anari cheese, Himalayan chhurpi and Norwegian Brunost are examples. Brocciu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can also be found in an aged form. Some fresh cheeses such as "fromage blanc" and