Brick Cheese vs Brie Cheese

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

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 Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

What's the Difference Between Brick Cheese and Brie Cheese?

• Origin: Brick Cheese (United States), Brie Cheese (France)
• Texture: Brick Cheese (semi-hard, smear-ripened), Brie Cheese (Soft)
• Rind: Brick Cheese (washed), Brie Cheese (Bloomy)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Brie Cheese (Nutty, Mushroom)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Brie Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Brie Cheese brings nutty, mushroom character. On the nose, Brick Cheese offers pungent, rich, contrasted with Brie Cheese's ammoniated when overripe. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Brie Cheese leans toward creamy, nutty, mushroom-like, slightly acidic. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir.

Can You Substitute Brick Cheese for Brie Cheese?

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

Which Is Better, Brick Cheese or Brie Cheese?

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

Frequently Asked Questions

Is Brick Cheese the same as Brie Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Brie Cheese comes from France. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Brie Cheese at least 4 to 5 weeks; several months to a year for brie noir.

Is Brick Cheese similar to Brie Cheese?

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

Can I substitute Brick Cheese for Brie Cheese?

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

Does Brick Cheese taste like Brie Cheese?

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

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.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.

Which should I choose, Brick Cheese or Brie Cheese?

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