A brick of semisoft cheese made with cow's milk invented in Wisconsin in 1875. It has an elastic, yellow paste with some holes and a reddish, brine washed rind. When young it has a mild, earthy flavour but, as it ages, it becomes like a cross between Limburger and Cheddar and is sweet and slightly nutty. It slices well so it is mostly used for sandwiches, canapés, cheese burgers etc. It is called Brick because of the shape of the presses used in its manufacture as well as because of its own eventual shape. It contains 45% fat (dry). Some say it is similar to St-Paulin.