Brick Cheese vs Dorset Blue Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Dorset Blue Cheese is firm and made from cow milk.

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 Dorset Blue Cheese?

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

What's the Difference Between Brick Cheese and Dorset Blue Cheese?

• Texture: Brick Cheese (semi-hard, smear-ripened), Dorset Blue Cheese (Firm)
• Rind: Brick Cheese (washed), Dorset Blue Cheese (Rough, dry brown mold coating)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Dorset Blue Cheese (12 to 20 weeks)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Dorset Blue Cheese (Piquant, peppery, mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Dorset Blue Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Dorset Blue Cheese brings piquant, peppery, mild to strong character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Dorset Blue Cheese leans toward piquant like other blue cheeses, not excessively strong. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Dorset Blue Cheese at 12 to 20 weeks.

Can You Substitute Brick Cheese for Dorset Blue Cheese?

In most recipes, Brick Cheese and Dorset Blue 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 firm. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Dorset Blue Cheese brings piquant, peppery, mild to strong notes.

Which Is Better, Brick Cheese or Dorset Blue 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 firm profile, Dorset Blue 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 Dorset Blue Cheese fits dishes calling for piquant, peppery, mild to strong.

Frequently Asked Questions

Is Brick Cheese the same as Dorset Blue Cheese?

No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Dorset Blue Cheese 12 to 20 weeks.

Is Brick Cheese similar to Dorset Blue Cheese?

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

Can I substitute Brick Cheese for Dorset Blue Cheese?

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

Does Brick Cheese taste like Dorset Blue Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Dorset Blue Cheese is piquant, peppery, mild to strong.

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 Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

Which should I choose, Brick Cheese or Dorset Blue Cheese?

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