Brick Cheese vs Gouda Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged 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 Gouda Cheese?

Gouda is a yellow cow's milk cheese from the Netherlands, named after the city of Gouda in South Holland. It runs from young and elastic to old and hard, picking up a caramel sweetness and small crunchy crystals with age.

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

• Origin: Brick Cheese (United States), Gouda Cheese (Netherlands)
• Texture: Brick Cheese (semi-hard, smear-ripened), Gouda Cheese (solid and springy; smooth when young, firm and crumbly when aged)
• Rind: Brick Cheese (washed), Gouda Cheese (Durable)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Gouda Cheese (4 weeks to 21 months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Gouda Cheese (Sweet to nutty)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Gouda Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Gouda Cheese brings sweet to nutty character. On the nose, Brick Cheese offers pungent, rich, contrasted with Gouda Cheese's sour aromatics with a cooked, milky note. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Gouda Cheese leans toward young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Gouda Cheese at 4 weeks to 21 months.

Can You Substitute Brick Cheese for Gouda Cheese?

In most recipes, Brick Cheese and Gouda 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 solid and springy; smooth when young, firm and crumbly when aged. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Gouda Cheese brings sweet to nutty notes.

Which Is Better, Brick Cheese or Gouda 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 solid and springy; smooth when young, firm and crumbly when aged profile, Gouda 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 Gouda Cheese fits dishes calling for sweet to nutty.

Frequently Asked Questions

Is Brick Cheese the same as Gouda Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Gouda Cheese comes from Netherlands. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Gouda Cheese 4 weeks to 21 months.

Is Brick Cheese similar to Gouda Cheese?

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

Can I substitute Brick Cheese for Gouda Cheese?

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

Does Brick Cheese taste like Gouda Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Gouda Cheese is sweet to nutty. Aromas also diverge. Brick Cheese leans pungent, rich, and Gouda Cheese is closer to sour aromatics with a cooked, milky note.

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 Gouda Cheese made of?

Gouda Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 4 weeks to 21 months. It originates in Netherlands.

Which should I choose, Brick Cheese or Gouda Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Gouda Cheese is solid and springy; smooth when young, firm and crumbly when aged.