Brick Cheese vs Emmental Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Emmental Cheese is hard or medium-hard and made from cow milk, originating in Switzerland.

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 Emmental Cheese?

Emmental is a yellow, medium-hard Swiss cheese from the Emme Valley, known for the natural holes that run through it. The taste is savoury but mild. It is eaten cold in chunks or slices and melted into dishes such as gratins.

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

• Origin: Brick Cheese (United States), Emmental Cheese (Switzerland)
• Texture: Brick Cheese (semi-hard, smear-ripened), Emmental Cheese (Hard or medium-hard)
• Rind: Brick Cheese (washed), Emmental Cheese (natural)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Emmental Cheese (4 months to over 1 year)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Emmental Cheese (Nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Emmental Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Emmental Cheese brings nutty, sweet character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Emmental Cheese leans toward characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Emmental Cheese at 4 months to over 1 year.

Can You Substitute Brick Cheese for Emmental Cheese?

In most recipes, Brick Cheese and Emmental 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 hard or medium-hard. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Emmental Cheese brings nutty, sweet notes.

Which Is Better, Brick Cheese or Emmental 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 hard or medium-hard profile, Emmental 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 Emmental Cheese fits dishes calling for nutty, sweet.

Frequently Asked Questions

Is Brick Cheese the same as Emmental Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Emmental Cheese comes from Switzerland. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Emmental Cheese 4 months to over 1 year.

Is Brick Cheese similar to Emmental Cheese?

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

Can I substitute Brick Cheese for Emmental Cheese?

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

Does Brick Cheese taste like Emmental Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Emmental Cheese is nutty, 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 Emmental Cheese made of?

Emmental Cheese is made from cow milk (raw). It's typically aged 4 months to over 1 year. It originates in Switzerland.

Which should I choose, Brick Cheese or Emmental Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Emmental Cheese is hard or medium-hard.