Brick Cheese vs Manur Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Manur Cheese is hard, artisan and made from cow or sheep milk, originating in Serbia.

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 Manur Cheese?

Manur is a hard, artisan cheese from Serbia, made from either cow's or sheep's milk. It has a fat content of 40%, contributing to its rich and creamy texture. The flavor profile is primarily salty, making it a savory addition to any cheese board. Its natural rind adds an earthy touch, offering a rustic appeal. Manur is well-suited for grating over dishes or enjoying on its own with a slice of crusty bread. This cheese is a traditional Serbian specialty, showcasing the region's cheese-making craftsmanship.

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

• Origin: Brick Cheese (United States), Manur Cheese (Serbia)
• Milk type: Brick Cheese (Cow's milk), Manur Cheese (cow's or sheep's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Manur Cheese (hard, artisan)
• Rind: Brick Cheese (washed), Manur Cheese (natural)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Manur Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Manur Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Manur Cheese brings salty character.

Can You Substitute Brick Cheese for Manur Cheese?

Brick Cheese can stand in for Manur 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 hard, artisan. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Manur Cheese brings salty notes.

Which Is Better, Brick Cheese or Manur 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 hard, artisan profile, Manur 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 Manur Cheese fits dishes calling for salty.

Frequently Asked Questions

Is Brick Cheese the same as Manur Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Manur Cheese comes from Serbia. Brick Cheese is made from cow milk; Manur Cheese uses cow or sheep.

Is Brick Cheese similar to Manur Cheese?

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

Can I substitute Brick Cheese for Manur Cheese?

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

Does Brick Cheese taste like Manur Cheese?

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

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 Manur Cheese made of?

Manur Cheese is made from cow or sheep milk. It originates in Serbia.

Which should I choose, Brick Cheese or Manur Cheese?

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