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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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