Cheese Type & Number: American Brick; Cheese #19

Source of Recipe: Ricki Carroll

Date: 1/8/2005

Warming the Milk: Heat 2 gallons whole milk to 86

This is a very good cheese. It does not have the flavor I expected, I think the bacterial linens I used might have been old or not concentrated right. The expected sharp flavor is very mild. But the flavor is still really good and the texture is fantastic.