Brick Cheese vs Edam Cheese

Brick Cheese is a semi-hard, washed-rind cow-milk cheese from United States, while Edam Cheese is semi-hard, elastic and made from cow milk, originating in Netherlands.

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 Edam Cheese?

Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.

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

• Origin: Brick Cheese (United States), Edam Cheese (Netherlands)
• Texture: Brick Cheese (Semi-hard, washed-rind), Edam Cheese (Semi-hard, elastic)
• Rind: Brick Cheese (washed), Edam Cheese (Smooth, waxed)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Edam Cheese (3 months to longer)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Edam Cheese (Sweet, milky, nutty, buttery)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Edam Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Edam Cheese brings sweet, milky, nutty, buttery character. On the nose, Brick Cheese offers pungent, rich, contrasted with Edam Cheese's almost no smell when young. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Edam Cheese leans toward sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Edam Cheese at 3 months to longer.

Can You Substitute Brick Cheese for Edam Cheese?

In most recipes, Brick Cheese and Edam 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 semi-hard, elastic. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Edam Cheese brings sweet, milky, nutty, buttery notes.

Which Is Better, Brick Cheese or Edam 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 semi-hard, elastic profile, Edam 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 Edam Cheese fits dishes calling for sweet, milky, nutty, buttery.

Frequently Asked Questions

Is Brick Cheese the same as Edam Cheese?

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

Is Brick Cheese similar to Edam Cheese?

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

Can I substitute Brick Cheese for Edam Cheese?

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

Does Brick Cheese taste like Edam Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Edam Cheese is sweet, milky, nutty, buttery. Aromas also diverge. Brick Cheese leans pungent, rich, and Edam Cheese is closer to almost no smell when young.

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 Edam Cheese made of?

Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.

Which should I choose, Brick Cheese or Edam Cheese?

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