Brick Cheese vs Cheese Curds

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Cheese Curds is fresh firm, originating in Canada, India and United States.

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 Cheese Curds?

Cheese curds are moist pieces of curdled milk, eaten alone as a snack or cooked into dishes such as poutine. Fresh ones squeak against the teeth, which is how they earned the name squeaky cheese.

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

• Origin: Brick Cheese (United States), Cheese Curds (Canada, India and United States)
• Texture: Brick Cheese (semi-hard, smear-ripened), Cheese Curds (fresh firm)
• Rind: Brick Cheese (washed), Cheese Curds (natural)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Cheese Curds (fresh, best within 12 hours)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Cheese Curds (mild, milky)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Cheese Curds?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Cheese Curds brings mild, milky character. On the nose, Brick Cheese offers pungent, rich, contrasted with Cheese Curds's fresh. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Cheese Curds leans toward mild, varying with the production method. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Cheese Curds at fresh, best within 12 hours.

Can You Substitute Brick Cheese for Cheese Curds?

Brick Cheese can stand in for Cheese Curds 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 fresh firm. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Cheese Curds brings mild, milky notes.

Which Is Better, Brick Cheese or Cheese Curds?

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 fresh firm profile, Cheese Curds 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 Cheese Curds fits dishes calling for mild, milky.

Frequently Asked Questions

Is Brick Cheese the same as Cheese Curds?

No, they're distinct cheeses. Brick Cheese originates in United States, while Cheese Curds comes from Canada, India and United States. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Cheese Curds fresh, best within 12 hours.

Is Brick Cheese similar to Cheese Curds?

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

Can I substitute Brick Cheese for Cheese Curds?

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

Does Brick Cheese taste like Cheese Curds?

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

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 Cheese Curds made of?

Cheese Curds is made from milk (pasteurized). It's typically aged fresh, best within 12 hours. It originates in Canada, India and United States.

Which should I choose, Brick Cheese or Cheese Curds?

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