Brick Cheese vs Manouri Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Manouri Cheese is smooth, dense and made from goat or sheep milk, originating in Greece.

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 Manouri Cheese?

Manouri is a Greek semi-soft fresh whey cheese made from goat or sheep milk as a by-product of feta production. Cream added to the whey makes it richer and far less salty than feta.

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

• Origin: Brick Cheese (United States), Manouri Cheese (Greece)
• Milk type: Brick Cheese (Cow's milk), Manouri Cheese (goat's or sheep's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Manouri Cheese (Smooth, dense)
• Rind: Brick Cheese (washed), Manouri Cheese (None)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Manouri Cheese (Typically eaten young, can be aged for grating)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Manouri Cheese (Rich, milky, tangy, slightly citrusy)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Manouri Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Manouri Cheese brings rich, milky, tangy, slightly citrusy character. On the nose, Brick Cheese offers pungent, rich, contrasted with Manouri Cheese's clean, nutty, subtle. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Manouri Cheese leans toward a semisoft fresh cheese, lightly salted, retaining sweetness of cream, used in savory and sweet dishes.. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Manouri Cheese at typically eaten young, can be aged for grating.

Can You Substitute Brick Cheese for Manouri Cheese?

Brick Cheese can stand in for Manouri 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 smooth, dense. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Manouri Cheese brings rich, milky, tangy, slightly citrusy notes.

Which Is Better, Brick Cheese or Manouri 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 smooth, dense profile, Manouri 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 Manouri Cheese fits dishes calling for rich, milky, tangy, slightly citrusy.

Frequently Asked Questions

Is Brick Cheese the same as Manouri Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Manouri Cheese comes from Greece. Brick Cheese is made from cow milk; Manouri Cheese uses goat or sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Manouri Cheese typically eaten young, can be aged for grating.

Is Brick Cheese similar to Manouri Cheese?

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

Can I substitute Brick Cheese for Manouri Cheese?

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

Does Brick Cheese taste like Manouri Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Manouri Cheese is rich, milky, tangy, slightly citrusy. Aromas also diverge. Brick Cheese leans pungent, rich, and Manouri Cheese is closer to clean, nutty, subtle.

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 Manouri Cheese made of?

Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. It originates in Greece.

Which should I choose, Brick Cheese or Manouri Cheese?

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