Brick Cheese vs Gailtaler Almkäse Cheese

Q: Is Brick Cheese the same as Gailtaler Almkäse Cheese?

No. Brick Cheese and Gailtaler Almkäse Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brick Cheese for Gailtaler Almkäse Cheese?

In most recipes you can swap Brick Cheese for Gailtaler Almkäse Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Brick Cheese or Gailtaler Almkäse Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Gailtaler Almkäse Cheese is smooth consistency with occasional round and uniform eyes and made from cow or goat 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 Gailtaler Almkäse Cheese?

Gailtaler Almkäse is a hard cheese made on mountain pastures in Austria's Gailtal, where 14 alpine dairies produce about 40 tonnes a year. Wheels range from 0.5 to 35 kilograms and carry a protected designation of origin.

What's the Difference Between Brick Cheese and Gailtaler Almkäse Cheese?

Milk type: Brick Cheese (Cow's milk), Gailtaler Almkäse Cheese (Raw cow's milk, raw goat's milk (up to 10%))
Texture: Brick Cheese (semi-hard, smear-ripened), Gailtaler Almkäse Cheese (Smooth consistency with occasional round and uniform eyes)
Rind: Brick Cheese (washed), Gailtaler Almkäse Cheese (Dry, closed, golden-yellow natural rind)
Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Gailtaler Almkäse Cheese (Minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed)
Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Gailtaler Almkäse Cheese (Distinctive taste of pure Alpine milk)

Side-by-Side Comparison

	Brick Cheese	Gailtaler Almkäse Cheese
Country of Origin	United States	—
Specific Origin	Wisconsin	Gailtal Alps
Milk Type	Cow's milk	Raw cow's milk, raw goat's milk (up to 10%)
Milk Treatment	—	Raw
Texture	Semi-hard, smear-ripened	Smooth consistency with occasional round and uniform eyes
Rind	Washed	Dry, closed, golden-yellow natural rind
Aging	Best enjoyed at between 10 and 12 weeks	Minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed
Taste	Sweet and mild when young, matures into strong, ripe cheese with age	Distinctive taste of pure Alpine milk

Taste Comparison: Does Brick Cheese Taste Like Gailtaler Almkäse Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Gailtaler Almkäse Cheese brings distinctive taste of pure alpine milk character. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Gailtaler Almkäse Cheese at minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed.

Can You Substitute Brick Cheese for Gailtaler Almkäse Cheese?

Brick Cheese can stand in for Gailtaler Almkäse Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, smear-ripened bite and body where the recipe calls for smooth consistency with occasional round and uniform eyes. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Gailtaler Almkäse Cheese brings distinctive taste of pure alpine milk notes.

Which Is Better, Brick Cheese or Gailtaler Almkäse 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 smooth consistency with occasional round and uniform eyes profile, Gailtaler Almkäse 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 Gailtaler Almkäse Cheese fits dishes calling for distinctive taste of pure alpine milk.

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Frequently Asked Questions

Is Brick Cheese the same as Gailtaler Almkäse Cheese?

No, they're distinct cheeses. Brick Cheese is made from cow milk; Gailtaler Almkäse Cheese uses cow or goat. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Gailtaler Almkäse Cheese minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed.

Is Brick Cheese similar to Gailtaler Almkäse Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brick Cheese for Gailtaler Almkäse Cheese?

You can, but expect a shift in richness and milk character.

Does Brick Cheese taste like Gailtaler Almkäse Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Gailtaler Almkäse Cheese is distinctive taste of pure alpine milk.

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 Gailtaler Almkäse Cheese made of?

Gailtaler Almkäse Cheese is made from cow or goat milk (raw), using natural rennet. It's typically aged minimum ripening time of seven weeks; five weeks for specific purposes; 75 days if vacuum-packed.

Which should I choose, Brick Cheese or Gailtaler Almkäse Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Gailtaler Almkäse Cheese is smooth consistency with occasional round and uniform eyes.