Arzúa-Ulloa Cheese vs Brick Cheese

Q: Is Arzúa-Ulloa Cheese the same as Brick Cheese?

No. Arzúa-Ulloa Cheese and Brick Cheese are distinct cheeses from Spain and United States respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Arzúa-Ulloa Cheese for Brick Cheese?

In most recipes you can swap Arzúa-Ulloa Cheese for Brick Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Arzúa-Ulloa Cheese or Brick Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Arzúa-Ulloa Cheese

Brick Cheese

Arzúa-Ulloa Cheese is a unctuous and creamy cow-milk cheese from Spain, while Brick Cheese is semi-hard, smear-ripened and made from cow milk, originating in United States.

What Is Arzúa-Ulloa Cheese?

Arzúa-Ulloa is a soft cow's milk cheese from Galicia, Spain, protected as Arzúa-A Ulloa PDO. It is known for a thin yellow rind, a creamy pale paste, and a mild flavor that is slightly sweet and grassy.

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 Arzúa-Ulloa Cheese and Brick Cheese?

Origin: Arzúa-Ulloa Cheese (Spain), Brick Cheese (United States)
Texture: Arzúa-Ulloa Cheese (Unctuous and creamy), Brick Cheese (semi-hard, smear-ripened)
Rind: Arzúa-Ulloa Cheese (thin and pliant, smooth), Brick Cheese (washed)
Aging: Arzúa-Ulloa Cheese (At least 6 days), Brick Cheese (Best enjoyed at between 10 and 12 weeks)
Taste: Arzúa-Ulloa Cheese (Slightly salty and pleasantly acidic, buttery and milky with nutty notes), Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age)

Side-by-Side Comparison

	Arzúa-Ulloa Cheese	Brick Cheese
Country of Origin	Spain	United States
Specific Origin	Galicia, Banks Of The Ulla River	Wisconsin
Milk Type	Cow's milk (raw or pasteurized)	Cow's milk
Milk Treatment	Raw or Pasteurized	—
Texture	Unctuous and creamy	Semi-hard, smear-ripened
Rind	Thin and pliant, smooth	Washed
Aging	At least 6 days	Best enjoyed at between 10 and 12 weeks
Taste	Slightly salty and pleasantly acidic, buttery and milky with nutty notes	Sweet and mild when young, matures into strong, ripe cheese with age

Taste Comparison: Does Arzúa-Ulloa Cheese Taste Like Brick Cheese?

Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes, while Brick Cheese brings sweet and mild when young, matures into strong, ripe cheese with age character. More specifically, Arzúa-Ulloa Cheese shows slightly sweet and grassy, while Brick Cheese leans toward sweet and mild when unaged, nuttier with a stronger smell after aging. Aging plays into this as well. Arzúa-Ulloa Cheese at at least 6 days develops a different profile than Brick Cheese at best enjoyed at between 10 and 12 weeks.

Can You Substitute Arzúa-Ulloa Cheese for Brick Cheese?

In most recipes, Arzúa-Ulloa Cheese and Brick Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect unctuous and creamy bite and body where the recipe calls for semi-hard, smear-ripened. Flavor-wise, Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes while Brick Cheese brings sweet and mild when young, matures into strong, ripe cheese with age notes.

Which Is Better, Arzúa-Ulloa Cheese or Brick Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a unctuous and creamy cheese, go with Arzúa-Ulloa Cheese. For a semi-hard, smear-ripened profile, Brick Cheese is the better fit. Flavor-wise, Arzúa-Ulloa Cheese suits recipes that want slightly salty and pleasantly acidic, buttery and milky with nutty notes notes, while Brick Cheese fits dishes calling for sweet and mild when young, matures into strong, ripe cheese with age.

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Frequently Asked Questions

Is Arzúa-Ulloa Cheese the same as Brick Cheese?

No, they're distinct cheeses. Arzúa-Ulloa Cheese originates in Spain, while Brick Cheese comes from United States. Aging also differs: Arzúa-Ulloa Cheese is typically aged at least 6 days, Brick Cheese best enjoyed at between 10 and 12 weeks.

Is Arzúa-Ulloa Cheese similar to Brick Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Arzúa-Ulloa Cheese for Brick Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Arzúa-Ulloa Cheese taste like Brick Cheese?

Arzúa-Ulloa Cheese reads as slightly salty and pleasantly acidic, buttery and milky with nutty notes, while Brick Cheese is sweet and mild when young, matures into strong, ripe cheese with age.

What is Arzúa-Ulloa Cheese made of?

Arzúa-Ulloa Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged at least 6 days. It originates in Spain.

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, Arzúa-Ulloa Cheese or Brick Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Arzúa-Ulloa Cheese is unctuous and creamy, while Brick Cheese is semi-hard, smear-ripened.