Brick Cheese vs Kashkaval Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Kashkaval Cheese is medium-hard to hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

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 Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

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

• Origin: Brick Cheese (United States), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Brick Cheese (Cow's milk), Kashkaval Cheese (cow's or sheep's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Brick Cheese (washed), Kashkaval Cheese (Varied)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Kashkaval Cheese (Minimum of two months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Kashkaval Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Kashkaval Cheese brings piquant character. On the nose, Brick Cheese offers pungent, rich, contrasted with Kashkaval Cheese's varied. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Kashkaval Cheese leans toward mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses.. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Brick Cheese for Kashkaval Cheese?

Brick Cheese can stand in for Kashkaval 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 medium-hard to hard, elastic. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Kashkaval Cheese brings piquant notes.

Which Is Better, Brick Cheese or Kashkaval 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 medium-hard to hard, elastic profile, Kashkaval 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 Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is Brick Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Brick Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Kashkaval Cheese minimum of two months.

Is Brick Cheese similar to Kashkaval Cheese?

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

Can I substitute Brick Cheese for Kashkaval Cheese?

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

Does Brick Cheese taste like Kashkaval Cheese?

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

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 Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

Which should I choose, Brick Cheese or Kashkaval Cheese?

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