Stilton has been made on a small scale in Canada[79] and occasionally attempted in the United States. No serious effort to develop an industry of commercial importance has been made in America. Comparative study of the cheeses ripened by green mold tends to the conviction that the adaptation of the Roquefort practice to the use of cow's milk offers a more satisfactory basis for experiment than efforts to establish a Stilton or a Gorgonzola industry. +173. Gex.+--A cheese under this name made in southern France resembles, in its general character as a ripened cheese, the English Stilton and Italian Gorgonzola. Although it has no commercial importance, reference is made to this cheese to show that mold-ripened cheeses have been developed entirely independently in different countries to bring about the same general character of product. +174. Bacterially ripened series.+--The semi-hard cheeses ripened by bacteria stand half-way between true Limburger and the hard forms. In fact, brands of Limburger are readily found which approach the texture and ripening of Brick cheese. In the same way, Brick cheeses are often found which have the appearance, texture and much of the flavor of the Cheddars with only a trace of the taste of Limburger. Port du Salut, Oka, Münster, in France Livarot, in the Balkan regions Kascoval, belong in this series. +175. Brick cheese.+--The name of this cheese is probably due to the finished product being about the size and shape of a brick. It is similar to the German cheese Bäckstein and may have been developed from it. It is typically a sweet-curd cheese, made from milk freshly drawn, without permitting the development of appreciable quantities of acidity until after the curd has been put into the hoop. In the making process, it is intermediate between Limburger and the cheeses of the Cheddar group. Some cheese-makers use an ordinary cheese vat, others a copper kettle in manufacturing. It is the usual practice to deliver the milk to the cheese factory both morning and evening, without cooling. Cheese is made twice a day. In some cases the milk is delivered only once a day, and extra precautions must then be taken to care for the milk properly. The discussion of the care of milk in Chapter II applies to that for Brick cheese. For the best quality of cheese, the milk in the vat should show about 0.15 of 1 per cent acidity and never above 0.18 of 1 per cent.[80]