Brick Cheese vs Kanterkaas Cheese

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

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 Kanterkaas Cheese?

Kanterkaas is a Dutch cow's milk cheese from Friesland and the Westerkwartier, protected by a PDO since 2000. It comes plain, with cumin as Kanterkomijnekaas, or with cumin and cloves as Kanternagelkaas, and tastes sharp to strong.

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

• Origin: Brick Cheese (United States), Kanterkaas Cheese (Netherlands)
• Texture: Brick Cheese (semi-hard, smear-ripened), Kanterkaas Cheese (Firm to hard)
• Rind: Brick Cheese (washed), Kanterkaas Cheese (Natural or coated (colorless/yellow))
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Kanterkaas Cheese (Minimum 4 weeks)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Kanterkaas Cheese (Pleasant, sharp to strong (varies with age))

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Kanterkaas Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) character. On the nose, Brick Cheese offers pungent, rich, contrasted with Kanterkaas Cheese's aromatic, pleasant. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Kanterkaas Cheese leans toward plain sharp to strong; kanterkomijnekaas fragrant and mild to strong; kanternagelkaas fragrant and sharp to strong. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Kanterkaas Cheese at minimum 4 weeks.

Can You Substitute Brick Cheese for Kanterkaas Cheese?

In most recipes, Brick Cheese and Kanterkaas 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 firm to hard. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) notes.

Which Is Better, Brick Cheese or Kanterkaas 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 to hard profile, Kanterkaas 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 Kanterkaas Cheese fits dishes calling for pleasant, sharp to strong (varies with age).

Frequently Asked Questions

Is Brick Cheese the same as Kanterkaas Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Kanterkaas Cheese comes from Netherlands. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Kanterkaas Cheese minimum 4 weeks.

Is Brick Cheese similar to Kanterkaas Cheese?

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

Can I substitute Brick Cheese for Kanterkaas Cheese?

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

Does Brick Cheese taste like Kanterkaas Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Kanterkaas Cheese is pleasant, sharp to strong (varies with age). Aromas also diverge. Brick Cheese leans pungent, rich, and Kanterkaas Cheese is closer to aromatic, pleasant.

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 Kanterkaas Cheese made of?

Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.

Which should I choose, Brick Cheese or Kanterkaas Cheese?

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