Lactic Starter Culture Technology Scott, R., Robinson, R.K. and Wilbey, R.A. 1998. Cheese making Practice. Troller, J.A. 1993. Sanitation in Food Processing . Dairy Technology .
Brick cheese is a semi-soft ripened cheese.
Its texture and flavour is derived from the action of bacteria which grow on the surface of the cheese. It is usually formed in the shape of a loaf. Do not over pasteurize. Stir gently for 10 minutes. This should take 20 minutes.