Brick Cheese vs American Gruyere Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while American Gruyere Cheese is semi-firm and made from cow milk, originating in United States.

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 American Gruyere Cheese?

American Gruyere is a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.

What's the Difference Between Brick Cheese and American Gruyere Cheese?

• Texture: Brick Cheese (semi-hard, smear-ripened), American Gruyere Cheese (Semi-Firm)
• Rind: Brick Cheese (washed), American Gruyere Cheese (Natural or Brushed, Sometimes Waxed)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), American Gruyere Cheese (Typically 3-6 months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), American Gruyere Cheese (Mild, Nutty, Slightly Buttery)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like American Gruyere Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while American Gruyere Cheese brings mild, nutty, slightly buttery character. On the nose, Brick Cheese offers pungent, rich, contrasted with American Gruyere Cheese's mild, slightly nutty, buttery. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while American Gruyere Cheese leans toward buttery, mildly nutty, slightly sweet, less complex than traditional gruyère. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than American Gruyere Cheese at typically 3-6 months.

Can You Substitute Brick Cheese for American Gruyere Cheese?

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

Which Is Better, Brick Cheese or American Gruyere 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 semi-firm profile, American Gruyere 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 American Gruyere Cheese fits dishes calling for mild, nutty, slightly buttery.

Frequently Asked Questions

Is Brick Cheese the same as American Gruyere Cheese?

No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, American Gruyere Cheese typically 3-6 months.

Is Brick Cheese similar to American Gruyere Cheese?

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

Can I substitute Brick Cheese for American Gruyere Cheese?

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

Does Brick Cheese taste like American Gruyere Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while American Gruyere Cheese is mild, nutty, slightly buttery. Aromas also diverge. Brick Cheese leans pungent, rich, and American Gruyere Cheese is closer to mild, slightly nutty, buttery.

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 American Gruyere Cheese made of?

American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.

Which should I choose, Brick Cheese or American Gruyere Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while American Gruyere Cheese is semi-firm.