Brick Cheese vs Cheddar Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.

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 Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

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

• Origin: Brick Cheese (United States), Cheddar Cheese (England)
• Texture: Brick Cheese (semi-hard, smear-ripened), Cheddar Cheese (Varies (rubbery to friable and crystalline))
• Rind: Brick Cheese (washed), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Cheddar Cheese (A few months to several years)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Cheddar Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Cheddar Cheese at a few months to several years.

Can You Substitute Brick Cheese for Cheddar Cheese?

In most recipes, Brick Cheese and Cheddar 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 varies (rubbery to friable and crystalline). Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.

Which Is Better, Brick Cheese or Cheddar 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 varies (rubbery to friable and crystalline) profile, Cheddar 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 Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.

Frequently Asked Questions

Is Brick Cheese the same as Cheddar Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Cheddar Cheese comes from England. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Cheddar Cheese a few months to several years.

Is Brick Cheese similar to Cheddar Cheese?

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

Can I substitute Brick Cheese for Cheddar Cheese?

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

Does Brick Cheese taste like Cheddar Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.

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 Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

Which should I choose, Brick Cheese or Cheddar Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Cheddar Cheese is varies (rubbery to friable and crystalline).