American Cheese vs Brick Cheese

American Cheese is a semi-soft, processed cow-milk cheese from United States, while Brick Cheese is semi-hard, smear-ripened and made from cow milk, originating in United States.

What Is American Cheese?

American cheese is a processed cheese made from cheddar, Colby, or similar cheeses with sodium citrate added so it pasteurizes without separating. It is mild, salty, and medium-firm, and it melts at a low temperature, which is why it lands on burgers and in grilled cheese.

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 American Cheese and Brick Cheese?

• Texture: American Cheese (semi-soft, processed), Brick Cheese (semi-hard, smear-ripened)
• Rind: American Cheese (rindless), Brick Cheese (washed)
• Taste: American Cheese (mild, salty), Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age)

Side-by-Side Comparison

Taste Comparison: Does American Cheese Taste Like Brick Cheese?

American Cheese reads as mild, salty, while Brick Cheese brings sweet and mild when young, matures into strong, ripe cheese with age character. On the nose, American Cheese offers mild, contrasted with Brick Cheese's pungent, rich. More specifically, American Cheese shows neutral and mild, salty, pairs with a range of meats and other ingredients, while Brick Cheese leans toward sweet and mild when unaged, nuttier with a stronger smell after aging.

Can You Substitute American Cheese for Brick Cheese?

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

Which Is Better, American Cheese or Brick Cheese?

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

Frequently Asked Questions

Is American Cheese the same as Brick Cheese?

No, they're distinct cheeses.

Is American Cheese similar to Brick Cheese?

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

Can I substitute American Cheese for Brick Cheese?

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

Does American Cheese taste like Brick Cheese?

American Cheese reads as mild, salty, while Brick Cheese is sweet and mild when young, matures into strong, ripe cheese with age. Aromas also diverge. American Cheese leans mild, and Brick Cheese is closer to pungent, rich.

What is American Cheese made of?

American Cheese is made from cow milk (pastuerized). It originates in United States.

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, American Cheese or Brick Cheese?

It depends on the dish. The texture difference is the biggest practical tell. American Cheese is semi-soft, processed, while Brick Cheese is semi-hard, smear-ripened.