Brick Cheese vs Idiazabal Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.

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 Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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

• Origin: Brick Cheese (United States), Idiazabal Cheese (Spain)
• Milk type: Brick Cheese (Cow's milk), Idiazabal Cheese (Sheep)
• Texture: Brick Cheese (semi-hard, smear-ripened), Idiazabal Cheese (Firm, slightly elastic)
• Rind: Brick Cheese (washed), Idiazabal Cheese (Hard, smooth)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Idiazabal Cheese (60 days)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Idiazabal Cheese (Intense, slightly piquant)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Idiazabal Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Idiazabal Cheese brings intense, slightly piquant character. On the nose, Brick Cheese offers pungent, rich, contrasted with Idiazabal Cheese's lactic, roasted, animal, nutty, vegetable. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Idiazabal Cheese leans toward ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity.. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Idiazabal Cheese at 60 days.

Can You Substitute Brick Cheese for Idiazabal Cheese?

Brick Cheese can stand in for Idiazabal 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 firm, slightly elastic. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Idiazabal Cheese brings intense, slightly piquant notes.

Which Is Better, Brick Cheese or Idiazabal 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 firm, slightly elastic profile, Idiazabal 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 Idiazabal Cheese fits dishes calling for intense, slightly piquant.

Frequently Asked Questions

Is Brick Cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Idiazabal Cheese comes from Spain. Brick Cheese is made from cow milk; Idiazabal Cheese uses sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Idiazabal Cheese 60 days.

Is Brick Cheese similar to Idiazabal Cheese?

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

Can I substitute Brick Cheese for Idiazabal Cheese?

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

Does Brick Cheese taste like Idiazabal Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Idiazabal Cheese is intense, slightly piquant. Aromas also diverge. Brick Cheese leans pungent, rich, and Idiazabal Cheese is closer to lactic, roasted, animal, nutty, vegetable.

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 Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

Which should I choose, Brick Cheese or Idiazabal Cheese?

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