Brick Cheese vs Cream Cheese

Brick Cheese is a semi-hard, washed-rind cow-milk cheese from United States, while Cream Cheese is fresh, processed 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 Cream Cheese?

Cream cheese is a soft, mild fresh cheese made from milk and cream, sold unripened rather than aged. It began in Chester, New York in the 1870s and is best known as the spread on a bagel.

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

• Texture: Brick Cheese (Semi-hard, washed-rind), Cream Cheese (Fresh, processed)
• Rind: Brick Cheese (washed), Cream Cheese (rindless)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Cream Cheese (unripened, eaten fresh)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Cream Cheese (creamy, mild, sweet)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Cream Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Cream Cheese brings creamy, mild, sweet character. On the nose, Brick Cheese offers pungent, rich, contrasted with Cream Cheese's fresh, pleasant. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Cream Cheese at unripened, eaten fresh.

Can You Substitute Brick Cheese for Cream Cheese?

In most recipes, Brick Cheese and Cream Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, washed-rind bite and body where the recipe calls for fresh, processed. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Cream Cheese brings creamy, mild, sweet notes.

Which Is Better, Brick Cheese or Cream Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, washed-rind cheese, go with Brick Cheese. For a fresh, processed profile, Cream 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 Cream Cheese fits dishes calling for creamy, mild, sweet.

Frequently Asked Questions

Is Brick Cheese the same as Cream Cheese?

No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Cream Cheese unripened, eaten fresh.

Is Brick Cheese similar to Cream Cheese?

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

Can I substitute Brick Cheese for Cream Cheese?

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

Does Brick Cheese taste like Cream Cheese?

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

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 Cream Cheese made of?

Cream Cheese is made from cow milk (pasteurized or unpasteurized), using animal (chymosin, pepsin, rennet) in canada rennet. It's typically aged unripened, eaten fresh. It originates in United States.

Which should I choose, Brick Cheese or Cream Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, washed-rind, while Cream Cheese is fresh, processed.