Brick Cheese vs Colby Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Colby Cheese is slightly curdy, softer and made from cow milk, originating in 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 Colby Cheese?

Colby is a semihard orange cheese made from cow's milk, first developed in 1885 in Colby, Wisconsin. Skipping the cheddaring step and washing the curd with cold water leaves it moister, softer and milder than cheddar.

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

• Texture: Brick Cheese (semi-hard, smear-ripened), Colby Cheese (Slightly curdy, softer)
• Rind: Brick Cheese (washed), Colby Cheese (None)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Colby Cheese (< 3 months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Colby Cheese (Mild, milky)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Colby Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Colby Cheese brings mild, milky character. On the nose, Brick Cheese offers pungent, rich, contrasted with Colby Cheese's mild, sweet. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Colby Cheese leans toward less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Colby Cheese at < 3 months.

Can You Substitute Brick Cheese for Colby Cheese?

In most recipes, Brick Cheese and Colby 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 slightly curdy, softer. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Colby Cheese brings mild, milky notes.

Which Is Better, Brick Cheese or Colby 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 slightly curdy, softer profile, Colby 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 Colby Cheese fits dishes calling for mild, milky.

Frequently Asked Questions

Is Brick Cheese the same as Colby Cheese?

No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Colby Cheese < 3 months.

Is Brick Cheese similar to Colby Cheese?

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

Can I substitute Brick Cheese for Colby Cheese?

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

Does Brick Cheese taste like Colby Cheese?

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

Colby Cheese is made from cow milk (pasteurized). It's typically aged < 3 months. It originates in United States.

Which should I choose, Brick Cheese or Colby Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Colby Cheese is slightly curdy, softer.