Brick Cheese vs Hollandse geitenkaas Cheese
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Hollandse geitenkaas Cheese is slightly soft to pliable at four weeks, becomes firmer as moisture content decreases and made from 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 Hollandse geitenkaas Cheese?
Hollandse Geitenkaas is a semi-hard cheese from the Netherlands, made from goat's milk. It is produced in a manner similar to Gouda cheese and can be naturally ripened with a rind or foil-ripened without a rind. The cheese is known for its soft, mild, and clean taste, which becomes more intense as it ages. The ripening process takes at least 25 days, and the cheese can be aged for more than a year. It is made using pasteurized goat's milk from Dutch dairy goat holdings. The cheese can include herbs, spices, and vegetables for added flavor. Hollandse Geitenkaas is recognized for its high quality and has a strong national and international reputation.
What's the Difference Between Brick Cheese and Hollandse geitenkaas Cheese?
- Milk type: Brick Cheese (Cow's milk), Hollandse geitenkaas Cheese (Goat's milk)
- Texture: Brick Cheese (semi-hard, smear-ripened), Hollandse geitenkaas Cheese (Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases)
- Rind: Brick Cheese (washed), Hollandse geitenkaas Cheese (Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened)
- Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Hollandse geitenkaas Cheese (Minimum of 25 days, can be aged for more than one year)
- Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Hollandse geitenkaas Cheese (Soft, mild, and clean)
Side-by-Side Comparison
| Brick Cheese | Hollandse geitenkaas Cheese | |
|---|---|---|
| Country of Origin | United States | — |
| Specific Origin | Wisconsin | — |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | — | Pasteurized |
| Texture | Semi-hard, smear-ripened | Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases |
| Rind | Washed | Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened |
| Aging | Best enjoyed at between 10 and 12 weeks | Minimum of 25 days, can be aged for more than one year |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | Soft, mild, and clean |
Taste Comparison: Does Brick Cheese Taste Like Hollandse geitenkaas Cheese?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Hollandse geitenkaas Cheese brings soft, mild, and clean character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Hollandse geitenkaas Cheese leans toward becomes stronger/more intense as the cheese ripens. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Hollandse geitenkaas Cheese at minimum of 25 days, can be aged for more than one year.
Can You Substitute Brick Cheese for Hollandse geitenkaas Cheese?
Brick Cheese can stand in for Hollandse geitenkaas 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 slightly soft to pliable at four weeks, becomes firmer as moisture content decreases. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Hollandse geitenkaas Cheese brings soft, mild, and clean notes.
Which Is Better, Brick Cheese or Hollandse geitenkaas 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 slightly soft to pliable at four weeks, becomes firmer as moisture content decreases profile, Hollandse geitenkaas 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 Hollandse geitenkaas Cheese fits dishes calling for soft, mild, and clean.
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Frequently Asked Questions
Is Brick Cheese the same as Hollandse geitenkaas Cheese?
No, they're distinct cheeses. Brick Cheese is made from cow milk; Hollandse geitenkaas Cheese uses goat. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Hollandse geitenkaas Cheese minimum of 25 days, can be aged for more than one year.
Is Brick Cheese similar to Hollandse geitenkaas Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brick Cheese for Hollandse geitenkaas Cheese?
You can, but expect a shift in richness and milk character.
Does Brick Cheese taste like Hollandse geitenkaas Cheese?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Hollandse geitenkaas Cheese is soft, mild, and clean.
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 Hollandse geitenkaas Cheese made of?
Hollandse geitenkaas Cheese is made from goat milk (pasteurized), using animal or microbial rennet. It's typically aged minimum of 25 days, can be aged for more than one year.
Which should I choose, Brick Cheese or Hollandse geitenkaas Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Hollandse geitenkaas Cheese is slightly soft to pliable at four weeks, becomes firmer as moisture content decreases.