Brick Cheese vs Exmoor Blue Cheese
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Exmoor Blue Cheese is soft and made from cow milk.
Buy Brick Cheese
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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 Exmoor Blue Cheese?
Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.
What's the Difference Between Brick Cheese and Exmoor Blue Cheese?
- Texture: Brick Cheese (semi-hard, smear-ripened), Exmoor Blue Cheese (Soft)
- Rind: Brick Cheese (washed), Exmoor Blue Cheese (Treated with Penicillium candidum)
- Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Exmoor Blue Cheese (3 to 6 weeks)
Side-by-Side Comparison
| Brick Cheese | Exmoor Blue Cheese | |
|---|---|---|
| Country of Origin | United States | — |
| Specific Origin | Wisconsin | Devon And Somerset, England |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | — | Unpasteurized |
| Texture | Semi-hard, smear-ripened | Soft |
| Rind | Washed | Treated with Penicillium candidum |
| Aging | Best enjoyed at between 10 and 12 weeks | 3 to 6 weeks |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | — |
Taste Comparison: Does Brick Cheese Taste Like Exmoor Blue Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Exmoor Blue Cheese at 3 to 6 weeks.
Can You Substitute Brick Cheese for Exmoor Blue Cheese?
In most recipes, Brick Cheese and Exmoor 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 soft.
Which Is Better, Brick Cheese or Exmoor 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 soft profile, Exmoor Blue Cheese is the better fit.
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Frequently Asked Questions
Is Brick Cheese the same as Exmoor Blue Cheese?
No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Exmoor Blue Cheese 3 to 6 weeks.
Is Brick Cheese similar to Exmoor Blue Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Brick Cheese for Exmoor Blue Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brick Cheese taste like Exmoor Blue Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Exmoor Blue Cheese made of?
Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.
Which should I choose, Brick Cheese or Exmoor Blue Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Exmoor Blue Cheese is soft.