Altenburger Ziegenkäse Cheese vs Brick Cheese
Altenburger Ziegenkäse Cheese is a close texture with few eyes cow or goat-milk cheese, while Brick Cheese is semi-hard, smear-ripened and made from cow milk, originating in United States.
What Is Altenburger Ziegenkäse Cheese?
Altenburger Ziegenkäse is a German soft cheese from the Thuringian-Saxon border area, made from cow's milk with at least 15 percent goat's milk. It carries a protected designation of origin and is known for its white Camembert mould and clear caraway flavor.
What Is Brick Cheese?
Brick cheese is a Wisconsin cheese pressed into brick shape and ripened on the surface with Brevibacterium linens. Young, it is sweet, mild and melts well; aged, it smells stronger and tastes nuttier. It is the traditional cheese on Detroit-style pizza.
What's the Difference Between Altenburger Ziegenkäse Cheese and Brick Cheese?
- Milk type: Altenburger Ziegenkäse Cheese (cow's milk with at least 15% goat's milk), Brick Cheese (Cow's milk)
- Texture: Altenburger Ziegenkäse Cheese (Close texture with few eyes), Brick Cheese (semi-hard, smear-ripened)
Side-by-Side Comparison
| Altenburger Ziegenkäse Cheese | Brick Cheese | |
|---|---|---|
| Country of Origin | — | United States |
| Specific Origin | Saxony/Thuringia Border Area, Including Rural Districts Of Altenburg, Schmölln, Gera, Zeitz, Geithain, Grimma, Würzen, Borna, And The Town Of Gera; After Reorganization, Altenburger Land, Greiz, Muldentalkreis, Parts Of Leipziger Land, Burgenlandkreis, And The Town Of Gera. | Wisconsin |
| Milk Type | Cow's milk with at least 15% goat's milk | Cow's milk |
| Milk Treatment | Originally raw milk | — |
| Texture | Close texture with few eyes | Semi-hard, smear-ripened |
| Rind | — | Washed |
| Aging | — | Best enjoyed at between 10 and 12 weeks |
| Taste | — | Sweet and mild when young, matures into strong, ripe cheese with age |
Taste Comparison: Does Altenburger Ziegenkäse Cheese Taste Like Brick Cheese?
Their flavor profiles are distinct. More specifically, Altenburger Ziegenkäse Cheese shows caraway is added and tastes clearly through, while Brick Cheese leans toward sweet and mild when unaged, nuttier with a stronger smell after aging.
Can You Substitute Altenburger Ziegenkäse Cheese for Brick Cheese?
Altenburger Ziegenkäse Cheese can stand in for Brick Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect close texture with few eyes bite and body where the recipe calls for semi-hard, smear-ripened.
Which Is Better, Altenburger Ziegenkäse Cheese or Brick Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a close texture with few eyes cheese, go with Altenburger Ziegenkäse Cheese. For a semi-hard, smear-ripened profile, Brick Cheese is the better fit.
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Frequently Asked Questions
Is Altenburger Ziegenkäse Cheese the same as Brick Cheese?
No, they're distinct cheeses. Altenburger Ziegenkäse Cheese is made from cow or goat milk; Brick Cheese uses cow.
Is Altenburger Ziegenkäse Cheese similar to Brick Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Altenburger Ziegenkäse Cheese for Brick Cheese?
You can, but expect a shift in richness and milk character.
Does Altenburger Ziegenkäse Cheese taste like Brick Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Altenburger Ziegenkäse Cheese made of?
Altenburger Ziegenkäse Cheese is made from cow or goat milk (originally raw milk).
What is Brick Cheese made of?
Brick Cheese is made from cow milk. It's typically aged best enjoyed at between 10 and 12 weeks. It originates in United States.
Which should I choose, Altenburger Ziegenkäse Cheese or Brick Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Altenburger Ziegenkäse Cheese is close texture with few eyes, while Brick Cheese is semi-hard, smear-ripened.