Brick Cheese vs Juustoleipa Cheese

Q: Is Brick Cheese the same as Juustoleipa Cheese?

No. Brick Cheese and Juustoleipa Cheese are distinct cheeses from United States and Finland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brick Cheese for Juustoleipa Cheese?

In most recipes you can swap Brick Cheese for Juustoleipa Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Brick Cheese or Juustoleipa Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Juustoleipa Cheese is semi-hard, artisan and made from cow or goat milk, originating in Finland.

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 Juustoleipa Cheese?

Juustoleipa, more commonly spelled leipäjuusto, is a Finnish fresh cheese traditionally made from cow's colostrum. It is baked, grilled or flambéed until the surface browns, tastes mild, and squeaks against the teeth when bitten.

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

Origin: Brick Cheese (United States), Juustoleipa Cheese (Finland)
Milk type: Brick Cheese (Cow's milk), Juustoleipa Cheese (cow's, goat's or reindeer's milk)
Texture: Brick Cheese (semi-hard, smear-ripened), Juustoleipa Cheese (semi-hard, artisan)
Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Juustoleipa Cheese (fresh, sometimes dried for a few days)
Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Juustoleipa Cheese (salty, sweet)

Side-by-Side Comparison

	Brick Cheese	Juustoleipa Cheese
Country of Origin	United States	Finland
Specific Origin	Wisconsin	Southern Ostrobothnia, Northern Finland And Kainuu, Finland
Milk Type	Cow's milk	Cow's, goat's or reindeer's milk
Milk Treatment	—	Pasteurized
Texture	Semi-hard, smear-ripened	Semi-hard, artisan
Rind	Washed	Washed
Aging	Best enjoyed at between 10 and 12 weeks	Fresh, sometimes dried for a few days
Taste	Sweet and mild when young, matures into strong, ripe cheese with age	Salty, sweet

Taste Comparison: Does Brick Cheese Taste Like Juustoleipa Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Juustoleipa Cheese brings salty, sweet character. On the nose, Brick Cheese offers pungent, rich, contrasted with Juustoleipa Cheese's fresh, pleasant, sweet. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Juustoleipa Cheese leans toward mild. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Juustoleipa Cheese at fresh, sometimes dried for a few days.

Can You Substitute Brick Cheese for Juustoleipa Cheese?

Brick Cheese can stand in for Juustoleipa 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 semi-hard, artisan. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Juustoleipa Cheese brings salty, sweet notes.

Which Is Better, Brick Cheese or Juustoleipa 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-hard, artisan profile, Juustoleipa 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 Juustoleipa Cheese fits dishes calling for salty, sweet.

Which is your favorite?

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Frequently Asked Questions

Is Brick Cheese the same as Juustoleipa Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Juustoleipa Cheese comes from Finland. Brick Cheese is made from cow milk; Juustoleipa Cheese uses cow or goat. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Juustoleipa Cheese fresh, sometimes dried for a few days.

Is Brick Cheese similar to Juustoleipa Cheese?

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

Can I substitute Brick Cheese for Juustoleipa Cheese?

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

Does Brick Cheese taste like Juustoleipa Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Juustoleipa Cheese is salty, sweet. Aromas also diverge. Brick Cheese leans pungent, rich, and Juustoleipa Cheese is closer to fresh, pleasant, sweet.

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 Juustoleipa Cheese made of?

Juustoleipa Cheese is made from cow or goat milk (pasteurized). It's typically aged fresh, sometimes dried for a few days. It originates in Finland.

Which should I choose, Brick Cheese or Juustoleipa Cheese?

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