Brick Cheese vs Mahón-Menorca Cheese
Brick Cheese
Mahón-Menorca Cheese
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Mahón-Menorca Cheese is firm and made from cow or sheep milk, originating in Spain.
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 Mahón-Menorca Cheese?
Mahón-Menorca is a white cow's milk cheese from the island of Menorca, named after the town and port of Mahón. It runs soft to hard depending on age, with an orange rind rubbed with butter or oil and paprika and a buttery, sharp, slightly salty taste.
What's the Difference Between Brick Cheese and Mahón-Menorca Cheese?
- Origin: Brick Cheese (United States), Mahón-Menorca Cheese (Spain)
- Milk type: Brick Cheese (Cow's milk), Mahón-Menorca Cheese (Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%))
- Texture: Brick Cheese (semi-hard, smear-ripened), Mahón-Menorca Cheese (Firm)
- Rind: Brick Cheese (washed), Mahón-Menorca Cheese (Characteristic orangish)
- Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Mahón-Menorca Cheese (Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months)
- Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Mahón-Menorca Cheese (Salty and spicy)
Side-by-Side Comparison
| Brick Cheese | Mahón-Menorca Cheese | |
|---|---|---|
| Country of Origin | United States | Spain |
| Specific Origin | Wisconsin | Menorca, Balearic Islands |
| Milk Type | Cow's milk | Friesian, Menorcan, Brown Alpine cow’s milk, some ewe’s milk (max 5%) |
| Milk Treatment | — | Raw or any authorized preservation technology |
| Texture | Semi-hard, smear-ripened | Firm |
| Rind | Washed | Characteristic orangish |
| Aging | Best enjoyed at between 10 and 12 weeks | Tender: 21-60 days, Semi-cured: 2-5 months, Vintage: >5 months |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | Salty and spicy |
Taste Comparison: Does Brick Cheese Taste Like Mahón-Menorca Cheese?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Mahón-Menorca Cheese brings salty and spicy character. On the nose, Brick Cheese offers pungent, rich, contrasted with Mahón-Menorca Cheese's lactic, buttery. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Mahón-Menorca Cheese leans toward distinctive molding, treatment of the rind with cow’s butter or olive oil, variations based on ripening time. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Mahón-Menorca Cheese at tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.
Can You Substitute Brick Cheese for Mahón-Menorca Cheese?
Brick Cheese can stand in for Mahón-Menorca 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 firm. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Mahón-Menorca Cheese brings salty and spicy notes.
Which Is Better, Brick Cheese or Mahón-Menorca 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 profile, Mahón-Menorca 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 Mahón-Menorca Cheese fits dishes calling for salty and spicy.
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Frequently Asked Questions
Is Brick Cheese the same as Mahón-Menorca Cheese?
No, they're distinct cheeses. Brick Cheese originates in United States, while Mahón-Menorca Cheese comes from Spain. Brick Cheese is made from cow milk; Mahón-Menorca Cheese uses cow or sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Mahón-Menorca Cheese tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months.
Is Brick Cheese similar to Mahón-Menorca Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brick Cheese for Mahón-Menorca Cheese?
You can, but expect a shift in richness and milk character.
Does Brick Cheese taste like Mahón-Menorca Cheese?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Mahón-Menorca Cheese is salty and spicy. Aromas also diverge. Brick Cheese leans pungent, rich, and Mahón-Menorca Cheese is closer to lactic, buttery.
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 Mahón-Menorca Cheese made of?
Mahón-Menorca Cheese is made from cow or sheep milk (raw or any authorized preservation technology), using vegetable (cynara cardunculus) rennet. It's typically aged tender: 21-60 days, semi-cured: 2-5 months, vintage: >5 months. It originates in Spain.
Which should I choose, Brick Cheese or Mahón-Menorca Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Mahón-Menorca Cheese is firm.