Brick Cheese vs Comté Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Comté Cheese is smooth; semi-hard 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 Comté Cheese?

Comté is a hard cheese from eastern France, made daily from raw cow's milk in village dairies called fruitières. It holds PDO status, has the largest production of any French PDO cheese, and tastes mild, nutty, salty and slightly sweet.

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

• Origin: Brick Cheese (United States), Comté Cheese (France)
• Texture: Brick Cheese (semi-hard, smear-ripened), Comté Cheese (Smooth; Semi-hard)
• Rind: Brick Cheese (washed), Comté Cheese (Natural)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Comté Cheese (4 months to 3 years)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Comté Cheese (Nutty, creamy, sweet to meaty, roasted)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Comté Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Comté Cheese brings nutty, creamy, sweet to meaty, roasted character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Comté Cheese leans toward nutty, creamy, sweet through more meaty and roasted flavors, smooth texture, range of ages from 4 months to 3 years. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Comté Cheese at 4 months to 3 years.

Can You Substitute Brick Cheese for Comté Cheese?

In most recipes, Brick Cheese and Comté 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 smooth; semi-hard. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Comté Cheese brings nutty, creamy, sweet to meaty, roasted notes.

Which Is Better, Brick Cheese or Comté 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 smooth; semi-hard profile, Comté 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 Comté Cheese fits dishes calling for nutty, creamy, sweet to meaty, roasted.

Frequently Asked Questions

Is Brick Cheese the same as Comté Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Comté Cheese comes from France. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Comté Cheese 4 months to 3 years.

Is Brick Cheese similar to Comté Cheese?

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

Can I substitute Brick Cheese for Comté Cheese?

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

Does Brick Cheese taste like Comté Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Comté Cheese is nutty, creamy, sweet to meaty, roasted.

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 Comté Cheese made of?

Comté Cheese is made from cow milk (raw). It's typically aged 4 months to 3 years. It originates in France.

Which should I choose, Brick Cheese or Comté Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Comté Cheese is smooth; semi-hard.