Talk:Brick cheese

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I was raised in brick country as a child.. this polenta business is absurd. It maybe that some people the person editing this is convinced of its virtue, but I tell you it is unsubstantiated in common wisconsiners. I LOVE Brick cheese. When some people cite grandma and apple pie, I think of grandma and Brick cheese. Please stop deleting my posts.. you are wrong about brick cheese. — Preceding unsigned comment added by 74.110.4.210 (talk) 03:33, 10 August 2012 (UTC)[reply]

Parmesan[edit]

Parmesan in the linkbox at the bottom is ABSOLUTELY not American Cheese, it is Italian! — Preceding unsigned comment added by 189.217.152.15 (talk) 13:03, 22 May 2015 (UTC)[reply]

Conflict in "Regulations & FDA Codes"[edit]

One paragraph claims that Brick should be ripened using brevibacterium linens; another paragraph claims that other bacteria are the essential ones and b. linens is not typical. The way the two statements are written, they can't both be true. Are both wrong, or is one wrong and the other right? TooManyFingers (talk) 04:27, 11 December 2020 (UTC)[reply]