The product is handled in the curing room very much the same as Limburger or brick cheese.
Klein finds that brick cheese can be successfully made even where the milk is heated as high as 185° F.
brick cheese is mild in flavor and of a moderately close texture.
Gruyère, our own brick cheese, or any skim milk cheese dried and grated fresh as needed makes a good substitute.
It is usually manufactured from whole milk in a Limburger or brick cheese factory.
In fact, brands of Limburger are readily found which approach the texture and ripening of brick cheese.