Brick Cheese vs Brunost Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Brunost Cheese is semi-soft, whey and made from cow and goat milk, originating in Denmark, Finland, Germany, Iceland, Norway and Sweden.

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 Brunost Cheese?

Brunost is a Norwegian whey product made by boiling whey with milk and cream until the milk sugars caramelize. It is brown, sweet and firm enough to slice, and it is eaten like cheese on sandwiches, crispbread and waffles.

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

• Origin: Brick Cheese (United States), Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden)
• Milk type: Brick Cheese (Cow's milk), Brunost Cheese (cow's and goat's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Brunost Cheese (semi-soft, whey)
• Rind: Brick Cheese (washed), Brunost Cheese (natural)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Brunost Cheese (unaged, ready once packed and refrigerated)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Brunost Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Brunost Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Brunost Cheese brings caramel, sweet character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Brunost Cheese leans toward sweet, caramel-like, with a tang that is stronger in goat's milk versions. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Brunost Cheese at unaged, ready once packed and refrigerated.

Can You Substitute Brick Cheese for Brunost Cheese?

Brick Cheese can stand in for Brunost Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, smear-ripened bite and body where the recipe calls for semi-soft, whey. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Brunost Cheese brings caramel, sweet notes.

Which Is Better, Brick Cheese or Brunost 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 semi-soft, whey profile, Brunost 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 Brunost Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Brick Cheese the same as Brunost Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Brunost Cheese comes from Denmark, Finland, Germany, Iceland, Norway and Sweden. Brick Cheese is made from cow milk; Brunost Cheese uses cow and goat. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Brunost Cheese unaged, ready once packed and refrigerated.

Is Brick Cheese similar to Brunost Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brick Cheese for Brunost Cheese?

You can, but expect a shift in richness and milk character.

Does Brick Cheese taste like Brunost Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Brunost Cheese is caramel, sweet.

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 Brunost Cheese made of?

Brunost Cheese is made from cow and goat milk (pasteurized or unpasteurized). It's typically aged unaged, ready once packed and refrigerated. It originates in Denmark, Finland, Germany, Iceland, Norway and Sweden.

Which should I choose, Brick Cheese or Brunost Cheese?

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