Brick Cheese vs Limburger Cheese

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

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 Limburger Cheese?

Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.

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

• Origin: Brick Cheese (United States), Limburger Cheese (Belgium)
• Texture: Brick Cheese (semi-hard, smear-ripened), Limburger Cheese (Firm to spreadable)
• Rind: Brick Cheese (washed), Limburger Cheese (Sticky, orange-brown)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Limburger Cheese (3 months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Limburger Cheese (Meaty, farmyard)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Limburger Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Limburger Cheese brings meaty, farmyard character. On the nose, Brick Cheese offers pungent, rich, contrasted with Limburger Cheese's pungent, body odor-like. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Limburger Cheese leans toward created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter.. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Limburger Cheese at 3 months.

Can You Substitute Brick Cheese for Limburger Cheese?

In most recipes, Brick Cheese and Limburger 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 spreadable. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Limburger Cheese brings meaty, farmyard notes.

Which Is Better, Brick Cheese or Limburger 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 spreadable profile, Limburger 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 Limburger Cheese fits dishes calling for meaty, farmyard.

Frequently Asked Questions

Is Brick Cheese the same as Limburger Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Limburger Cheese comes from Belgium. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Limburger Cheese 3 months.

Is Brick Cheese similar to Limburger Cheese?

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

Can I substitute Brick Cheese for Limburger Cheese?

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

Does Brick Cheese taste like Limburger Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Limburger Cheese is meaty, farmyard. Aromas also diverge. Brick Cheese leans pungent, rich, and Limburger Cheese is closer to pungent, body odor-like.

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 Limburger Cheese made of?

Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.

Which should I choose, Brick Cheese or Limburger Cheese?

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