Way back in March I set down this ‘Brick Cheese’.  It is traditionally made in a rectangular mould, although I did not have one, so mine is round! 🙂  This is a bacteria-ripened cheese, and is supposed to have a red mould growing over it.  Sadly mine failed to grow. 😦  Despite this setback, this cheese is delicious.  It is nutty and a little salty and mildly sharp.  I will definitely make this again, despite it being a fiddly process due to the dipping and washing one must undertake! 😛