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Definition of Brick cheese
1. Noun. Semisoft sweet American cheese from whole milk in a brick form.
Brick Cheese Pictures
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Lexicographical Neighbors of Brick Cheese
Literary usage of Brick cheese
Below you will find example usage of this term as found in modern and/or classical literature:
1. Methods of Practical Hygiene by Karl Bernhard Lehmann (1893)
"... remarkable softness, brick-like colour, a sharp taste). " Brick-cheese," and
other soft cheeses, are more frequently poisonous than hard cheese. ..."
2. The Book of Cheese by Charles Thom, Walter Warner Fisk (1918)
"Making of brick cheese.2 — The milk is received at the cheese factory at a temperature
... Few brick cheese-makers use an acid test or a starter but these ..."
3. Cyclopedia of American Agriculture: A Popular Survey of Agricultural by Liberty Hyde Bailey (1908)
"Brick-cheese is made mostly in Wisconsin. It gets its name from being pressed into
... A Brick-cheese weighs five or six pounds. It is made from sweet milk, ..."
4. Code of Federal Regulations 21: Food And Drugs 2005 by Food and Drug Administration (FDA) Staff (2005)
"6, 1993] § 133.108 brick cheese. (a) Description. (1) brick cheese is the food
prepared from dairy ingredients and other ingredients specified in this ..."
5. A Handbook of Agriculture by Wisconsin Farmers' Institutes (1888)
"HOW TO MAKE brick cheese. By TJ FLEMING, Watertown, Wis. Cheesing the Milk.—Brick
cheese can be made by cheesing milk once a day, but the best possible ..."
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