-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Many supermarket brick cheeses are mild and neutral flavored, sort
 JW> of like a cross between Monterey Jack and mozzarella. Sometimes they
 JW> too are dipped in a solution containing annatto, which gives them an
 JW> orange color similar to that produced by the B. linens bacteria.

 JW> But the real thing is rind washed and smeared, then cellar ripened
 JW> for 2-6 months becoming quite potent. It is made in Wisconsin and
 JW> commonly sold just in the American Midwest but I have found it in
 JW> good Canadian big city cheese shops, but not supermarkets.

 JW> I have never encountered processed Brick let alone Brick "cheese
 JW> food".

You don't live in USA. Many things are sold here that boggle the mind
of an outlander. And before you ask "Why is this allowed?" I'll remind
you that the answer to those sorts of question is ALWAYS "Follow the
money!"

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brick Cheese Mexican Wrap
 Categories: Pork, Cheese, Chilies, Breads, Vegetables
      Yield: 4 servings

      1 tb Corn Oil
    1/2 lb Thin sliced pork chops;
           - or tenderloin, boneless
           Salt & Pepper
      1 ts Oregano leaves; crumbled
      4    (8") flour tortillas
      1 c  Refried beans; canned OK
  1 1/3 c  Wisconsin brick cheese;
           - shredded *
      1    Ripe avocado; peeled, sliced
      1    Ripe tomato; thin sliced
    1/4 c  Jarred jalapeno chilies;
           - drained
           Romaine lettuce; shredded
           Cilantro; minced
    1/4 c  Salsa of Choice
    1/4 c  Mayonnaise 

  Heat oil in heavy skillet over medium-high heat. Quickly
  saute pork chops or tenderloins, turning once, until
  cooked through, about 2 minutes per side.

  Remove from heat. Salt and pepper to taste. Sprinkle
  oregano over the pork while hot, pressing into meat.

  Cut into pencil-size strips. Set aside.

  Heat the tortillas until soft and keep warm. Also heat
  the refried beans.

  Spread the surface of each tortilla with 1/4 cup hot
  refried beans, 1/3 cup shredded Brick cheese and 1/4 of
  pork. Layer the tomato, avocado, jalapenos, lettuce and
  cilantro, dividing evenly among the tortillas.

  In a small bowl, combine the salsa and mayonnaise.
  Dollop 2 tbsp of the mixture over each tortilla filling.
  Roll up tortillas tightly; cut each in half diagonally
  to serve.

  RECIPE FROM: https://www.buholzerbrothers.com

  Uncle Dirty Dave's Archives

MMMMM

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