Brick Cheese vs Maasdam Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Maasdam Cheese is semi-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 Maasdam Cheese?

Maasdam is a Dutch cheese made in the style of Swiss Emmental, aged at least four weeks and marked by holes that form as it ripens. It tastes nutty and sweet, and it is softer than Emmental because it holds more moisture.

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

• Origin: Brick Cheese (United States), Maasdam Cheese (Netherlands)
• Texture: Brick Cheese (semi-hard, smear-ripened), Maasdam Cheese (semi-hard)
• Rind: Brick Cheese (washed), Maasdam Cheese (smooth, sometimes waxed)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Maasdam Cheese (at least 4 weeks)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Maasdam Cheese (nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Maasdam Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Maasdam Cheese brings nutty, sweet character. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Maasdam Cheese at at least 4 weeks.

Can You Substitute Brick Cheese for Maasdam Cheese?

In most recipes, Brick Cheese and Maasdam 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 semi-hard. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Maasdam Cheese brings nutty, sweet notes.

Which Is Better, Brick Cheese or Maasdam 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 semi-hard profile, Maasdam 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 Maasdam Cheese fits dishes calling for nutty, sweet.

Frequently Asked Questions

Is Brick Cheese the same as Maasdam Cheese?

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

Is Brick Cheese similar to Maasdam Cheese?

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

Can I substitute Brick Cheese for Maasdam Cheese?

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

Does Brick Cheese taste like Maasdam Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Maasdam Cheese is nutty, sweet.

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 Maasdam Cheese made of?

Maasdam Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Netherlands.

Which should I choose, Brick Cheese or Maasdam Cheese?

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