Brick Cheese vs Queso Manchego

Q: Is Brick Cheese the same as Queso Manchego?

No. Brick Cheese and Queso Manchego are distinct cheeses from United States and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brick Cheese for Queso Manchego?

In most recipes you can swap Brick Cheese for Queso Manchego, though the result will shift in richness and milk character.

Q: Which should I choose, Brick Cheese or Queso Manchego?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brick Cheese

Queso Manchego

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Queso Manchego is compact and made from 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 Queso Manchego?

Manchego is a PDO sheep milk cheese from the La Mancha region of Spain, made only with whole milk from Manchega sheep. It is firm and buttery, aged between 60 days and two years, with a creamy, slightly piquant flavor and a sheep milk aftertaste.

What's the Difference Between Brick Cheese and Queso Manchego?

Origin: Brick Cheese (United States), Queso Manchego (Spain)
Milk type: Brick Cheese (Cow's milk), Queso Manchego (sheep's milk)
Texture: Brick Cheese (semi-hard, smear-ripened), Queso Manchego (Compact)
Rind: Brick Cheese (washed), Queso Manchego (Pleita and flor imprints)
Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Queso Manchego (Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year))
Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Queso Manchego (Slightly acidic)

Side-by-Side Comparison

	Brick Cheese	Queso Manchego
Country of Origin	United States	Spain
Specific Origin	Wisconsin	La Mancha Region
Milk Type	Cow's milk	Sheep's milk
Milk Treatment	—	Raw or pasteurized, raw labelled artesano
Texture	Semi-hard, smear-ripened	Compact
Rind	Washed	Pleita and flor imprints
Aging	Best enjoyed at between 10 and 12 weeks	Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Taste	Sweet and mild when young, matures into strong, ripe cheese with age	Slightly acidic

Taste Comparison: Does Brick Cheese Taste Like Queso Manchego?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso Manchego brings slightly acidic character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Queso Manchego leans toward slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Queso Manchego at fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).

Can You Substitute Brick Cheese for Queso Manchego?

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

Which Is Better, Brick Cheese or Queso Manchego?

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 profile, Queso Manchego 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 Queso Manchego fits dishes calling for slightly acidic.

Which is your favorite?

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Frequently Asked Questions

Is Brick Cheese the same as Queso Manchego?

No, they're distinct cheeses. Brick Cheese originates in United States, while Queso Manchego comes from Spain. Brick Cheese is made from cow milk; Queso Manchego uses sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Queso Manchego fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).

Is Brick Cheese similar to Queso Manchego?

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

Can I substitute Brick Cheese for Queso Manchego?

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

Does Brick Cheese taste like Queso Manchego?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso Manchego is slightly acidic.

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 Queso Manchego made of?

Queso Manchego is made from sheep milk (raw or pasteurized, raw labelled artesano), using animal rennet. It's typically aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year). It originates in Spain.

Which should I choose, Brick Cheese or Queso Manchego?

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