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Brick cheese

A native cheese from Wisconsin dating back to the late 1800's. The name comes from the method used to process the cheese which was pressed using bricks. The young brick cheese is mild and pale yellow but the aged is potent like Limburger.

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Substitute for brick cheese

Like cheddar brick comes in varieties such as mild, medium, sharp, etc then substitute the appropriate version:Cheddar cheese OR Tilsit or Havarti OR For extra sharp brick you can substitute Limburger combined with Cheddar

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Nutrition Facts	(USDA#1005)
Serving Size	1 cup, diced (132 grams)
Calories	490
Total Fat	39g
Saturated Fat	25g
Cholesterol	124mg
Sodium	739mg
Potassium	180mg
Total Carbohydrates	4g
Dietary Fiber	0g
Sugars	1g
Protein	31g

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