Brick Cheese vs Jarlsberg Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Jarlsberg Cheese is semihard and made from cow milk, originating in Norway.

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 Jarlsberg Cheese?

Jarlsberg is a mild Swiss-type cheese from Norway, made from cow's milk and named after Jarlsberg Manor. It is known for its buttery, slightly sweet and nutty flavor and its medium to large holes.

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

• Origin: Brick Cheese (United States), Jarlsberg Cheese (Norway)
• Texture: Brick Cheese (semi-hard, smear-ripened), Jarlsberg Cheese (Semihard)
• Rind: Brick Cheese (washed), Jarlsberg Cheese (Plastic-covered)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Jarlsberg Cheese (Three months to twelve months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Jarlsberg Cheese (Mild, sweet, nutty)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Jarlsberg Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Jarlsberg Cheese brings mild, sweet, nutty character. On the nose, Brick Cheese offers pungent, rich, contrasted with Jarlsberg Cheese's mild, buttery. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Jarlsberg Cheese leans toward known for its mild, sweet, and nutty flavor and large eyes.. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Jarlsberg Cheese at three months to twelve months.

Can You Substitute Brick Cheese for Jarlsberg Cheese?

In most recipes, Brick Cheese and Jarlsberg 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 semihard. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Jarlsberg Cheese brings mild, sweet, nutty notes.

Which Is Better, Brick Cheese or Jarlsberg 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 semihard profile, Jarlsberg 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 Jarlsberg Cheese fits dishes calling for mild, sweet, nutty.

Frequently Asked Questions

Is Brick Cheese the same as Jarlsberg Cheese?

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

Is Brick Cheese similar to Jarlsberg Cheese?

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

Can I substitute Brick Cheese for Jarlsberg Cheese?

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

Does Brick Cheese taste like Jarlsberg Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Jarlsberg Cheese is mild, sweet, nutty. Aromas also diverge. Brick Cheese leans pungent, rich, and Jarlsberg Cheese is closer to mild, 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 Jarlsberg Cheese made of?

Jarlsberg Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged three months to twelve months. It originates in Norway.

Which should I choose, Brick Cheese or Jarlsberg Cheese?

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