Brick Cheese vs Lor Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Lor Cheese is soft, originating in Iran.

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 Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

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

• Origin: Brick Cheese (United States), Lor Cheese (Iran)
• Milk type: Brick Cheese (Cow's milk), Lor Cheese (Whey (from semihard cheeses like Peche))
• Texture: Brick Cheese (semi-hard, smear-ripened), Lor Cheese (Soft)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Lor Cheese (Fresh)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Lor Cheese (Slightly sweet cream)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Lor Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Lor Cheese brings slightly sweet cream character. On the nose, Brick Cheese offers pungent, rich, contrasted with Lor Cheese's no particular smell. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Lor Cheese at fresh.

Can You Substitute Brick Cheese for Lor Cheese?

Brick Cheese can stand in for Lor 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 soft. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Lor Cheese brings slightly sweet cream notes.

Which Is Better, Brick Cheese or Lor 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 soft profile, Lor 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 Lor Cheese fits dishes calling for slightly sweet cream.

Frequently Asked Questions

Is Brick Cheese the same as Lor Cheese?

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

Is Brick Cheese similar to Lor Cheese?

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

Can I substitute Brick Cheese for Lor Cheese?

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

Does Brick Cheese taste like Lor Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Lor Cheese is slightly sweet cream. Aromas also diverge. Brick Cheese leans pungent, rich, and Lor Cheese is closer to no particular smell.

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 Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

Which should I choose, Brick Cheese or Lor Cheese?

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