Brick Cheese vs Mozzarella Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Mozzarella Cheese is soft, creamy and made from cow, goat, sheep, or buffalo milk, originating in Italy.

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 Mozzarella Cheese?

Mozzarella is a semi-soft, non-aged cheese from southern Italy, made by stretching and kneading the curd. Cow's milk versions are called fior di latte, buffalo milk versions mozzarella di bufala, and it tops most pizza.

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

• Origin: Brick Cheese (United States), Mozzarella Cheese (Italy)
• Milk type: Brick Cheese (Cow's milk), Mozzarella Cheese (cow's, goat's, sheep's or water buffalo's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Mozzarella Cheese (Soft, creamy)
• Rind: Brick Cheese (washed), Mozzarella Cheese (None)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Mozzarella Cheese (Eaten fresh)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Mozzarella Cheese (Mild, milky)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Mozzarella Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Mozzarella Cheese brings mild, milky character. On the nose, Brick Cheese offers pungent, rich, contrasted with Mozzarella Cheese's mild. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Mozzarella Cheese leans toward made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Mozzarella Cheese at eaten fresh.

Can You Substitute Brick Cheese for Mozzarella Cheese?

Brick Cheese can stand in for Mozzarella 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 soft, creamy. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Mozzarella Cheese brings mild, milky notes.

Which Is Better, Brick Cheese or Mozzarella 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 soft, creamy profile, Mozzarella 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 Mozzarella Cheese fits dishes calling for mild, milky.

Frequently Asked Questions

Is Brick Cheese the same as Mozzarella Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Mozzarella Cheese comes from Italy. Brick Cheese is made from cow milk; Mozzarella Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Mozzarella Cheese eaten fresh.

Is Brick Cheese similar to Mozzarella Cheese?

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

Can I substitute Brick Cheese for Mozzarella Cheese?

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

Does Brick Cheese taste like Mozzarella Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Mozzarella Cheese is mild, milky. Aromas also diverge. Brick Cheese leans pungent, rich, and Mozzarella Cheese is closer to mild.

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 Mozzarella Cheese made of?

Mozzarella Cheese is made from cow, goat, sheep, or buffalo milk (pasteurized), using calf's or microbial rennet. It's typically aged eaten fresh. It originates in Italy.

Which should I choose, Brick Cheese or Mozzarella Cheese?

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