Brick Cheese vs Kraški ovčji sir Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Kraški ovčji sir Cheese is compact, liable to fracture and made from sheep milk, originating in Slovenia.

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 Kraški ovčji sir Cheese?

Kraški ovčji sir is a hard sheep's milk cheese from the Karst region of Slovenia, made on individual farms from raw milk and carrying a protected designation of origin. It is aromatic, full to slightly piquant, and good for grating or slicing.

What's the Difference Between Brick Cheese and Kraški ovčji sir Cheese?

• Origin: Brick Cheese (United States), Kraški ovčji sir Cheese (Slovenia)
• Milk type: Brick Cheese (Cow's milk), Kraški ovčji sir Cheese (Raw sheep’s milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Kraški ovčji sir Cheese (Compact, liable to fracture)
• Rind: Brick Cheese (washed), Kraški ovčji sir Cheese (Smooth and flat, yellow brownish)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Kraški ovčji sir Cheese (2 to 3 months, up to 1 year)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Kraški ovčji sir Cheese (Aromatic)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Kraški ovčji sir Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Kraški ovčji sir Cheese brings aromatic character. On the nose, Brick Cheese offers pungent, rich, contrasted with Kraški ovčji sir Cheese's aromatic. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Kraški ovčji sir Cheese leans toward traditional, made from istrska pramenka breed, compact and uniform texture with a few scattered eyes or fissures, straw yellow to gray brownish color, flavor becomes more piquant with age.. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Kraški ovčji sir Cheese at 2 to 3 months, up to 1 year.

Can You Substitute Brick Cheese for Kraški ovčji sir Cheese?

Brick Cheese can stand in for Kraški ovčji sir 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 compact, liable to fracture. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Kraški ovčji sir Cheese brings aromatic notes.

Which Is Better, Brick Cheese or Kraški ovčji sir 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 compact, liable to fracture profile, Kraški ovčji sir 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 Kraški ovčji sir Cheese fits dishes calling for aromatic.

Frequently Asked Questions

Is Brick Cheese the same as Kraški ovčji sir Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Kraški ovčji sir Cheese comes from Slovenia. Brick Cheese is made from cow milk; Kraški ovčji sir Cheese uses sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Kraški ovčji sir Cheese 2 to 3 months, up to 1 year.

Is Brick Cheese similar to Kraški ovčji sir Cheese?

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

Can I substitute Brick Cheese for Kraški ovčji sir Cheese?

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

Does Brick Cheese taste like Kraški ovčji sir Cheese?

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

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 Kraški ovčji sir Cheese made of?

Kraški ovčji sir Cheese is made from sheep milk (raw or thermalized), using chymosin or chymosin-pepsin mix rennet. It's typically aged 2 to 3 months, up to 1 year. It originates in Slovenia.

Which should I choose, Brick Cheese or Kraški ovčji sir Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Kraški ovčji sir Cheese is compact, liable to fracture.