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The recipe calls for brick
cheese - what can I substitute?
Q: The recipe calls for brick cheese - what can I
substitute?
A: The name Brick for an American cheese that hails
from Wisconsin is said to have come from the fact that bricks
were once used to weight the curd and press out the whey, plus
it's also brick shaped. Pale yellow and semisoft, the cheese
has a mild, earthy flavor when young, but as it ripens, it becomes
nearly as strong as limburger.
Good substitutes would be Lagerkaese,
Havarti, Jack cheese, cheddar, or if well-aged brick is called
for...Limburger
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