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
Cottage cheese kind of a similar serving size has 80 calories, 0 g fat (0 g saturated), 6 g carbohydrates, and 14 g protein. Cottage cheese is popular among dieters and some health food devotees. It is also a favorite food among bodybuilders, runners, swimmers, and weightlifters for its high content of casein protein (a long-lasting protein) while being relatively low in fat. Pregnant women are advised that cottage cheese is safe to eat, in contrast to some cheese products that are not recommended during pregnancy. Cottage cheese Cottage cheese is a fresh cheese curd product with a mild flavor. The first