Brick Cheese vs Camembert Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Camembert Cheese is soft, artisan 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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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

• Origin: Brick Cheese (United States), Camembert Cheese (France)
• Texture: Brick Cheese (semi-hard, smear-ripened), Camembert Cheese (soft, artisan)
• Rind: Brick Cheese (washed), Camembert Cheese (Bloomy)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Camembert Cheese (minimum 3 weeks)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Camembert Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Brick Cheese offers pungent, rich, contrasted with Camembert Cheese's buttery, rich. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Brick Cheese for Camembert Cheese?

In most recipes, Brick Cheese and Camembert 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, artisan. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Brick Cheese or Camembert 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, artisan profile, Camembert 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 Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Brick Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Camembert Cheese comes from France. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Camembert Cheese minimum 3 weeks.

Is Brick Cheese similar to Camembert Cheese?

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

Can I substitute Brick Cheese for Camembert Cheese?

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

Does Brick Cheese taste like Camembert Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Brick Cheese leans pungent, rich, and Camembert Cheese is closer to buttery, rich.

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 Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Brick Cheese or Camembert Cheese?

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