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
What is a Masterpiece? confluence of memories and emotions forming a single idea", that it has "a power of recreating traditional forms so that they become expressive of an artist's own epoch and yet keep a relationship to the past". The highest masterpieces are said to be "illustrations of great themes." Clark also implicitly excluded the erotic from considerations of what constituted a masterpiece, based on his perspective that a necessary condition is the balance between sense and form (works that are too sensual are, therefore, unbalanced and not to be categorised at masterpiece level). What is a Masterpiece? What is a Masterpiece? is