Brick Cheese vs Fontina Cheese

Brick Cheese is a semi-hard, washed-rind cow-milk cheese from United States, while Fontina Cheese is semi-soft and made from cow milk, originating in Italy.

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 Fontina Cheese?

Fontina is a cow's milk cheese from Italy's Aosta Valley, made there since the 12th century. It runs semisoft to hard, tastes creamy and nutty with earthy, mushroomy notes, and melts well enough to carry a fondue.

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

• Origin: Brick Cheese (United States), Fontina Cheese (Italy)
• Texture: Brick Cheese (Semi-hard, washed-rind), Fontina Cheese (Semi-soft)
• Rind: Brick Cheese (washed), Fontina Cheese (Natural, Often Washed)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Fontina Cheese (Typically 2-3 months (can be aged longer for stronger flavor))
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Fontina Cheese (Mild, Buttery, Nutty)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Fontina Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Fontina Cheese brings mild, buttery, nutty character. On the nose, Brick Cheese offers pungent, rich, contrasted with Fontina Cheese's mild to pungent (earthier in aged versions). More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Fontina Cheese leans toward buttery, earthy, mildly nutty, slightly fruity. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Fontina Cheese at typically 2-3 months (can be aged longer for stronger flavor).

Can You Substitute Brick Cheese for Fontina Cheese?

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

Which Is Better, Brick Cheese or Fontina 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-soft profile, Fontina 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 Fontina Cheese fits dishes calling for mild, buttery, nutty.

Frequently Asked Questions

Is Brick Cheese the same as Fontina Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Fontina Cheese comes from Italy. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Fontina Cheese typically 2-3 months (can be aged longer for stronger flavor).

Is Brick Cheese similar to Fontina Cheese?

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

Can I substitute Brick Cheese for Fontina Cheese?

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

Does Brick Cheese taste like Fontina Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Fontina Cheese is mild, buttery, nutty. Aromas also diverge. Brick Cheese leans pungent, rich, and Fontina Cheese is closer to mild to pungent (earthier in aged versions).

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 Fontina Cheese made of?

Fontina Cheese is made from cow milk (raw (for traditional italian fontina), pasteurized (for most american versions)), using traditional (animal) or microbial (varies by producer) rennet. It's typically aged typically 2-3 months (can be aged longer for stronger flavor). It originates in Italy.

Which should I choose, Brick Cheese or Fontina Cheese?

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