Brick Cheese vs Parmesan Cheese

Brick Cheese is a semi-hard, washed-rind cow-milk cheese from United States, while Parmesan Cheese is hard and made from cow 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 Parmesan Cheese?

Parmesan, or Parmigiano Reggiano, is a hard granular cow's milk cheese from northern Italy, aged at least 12 months. It is known for its sharp, salty, savory taste, which comes from an unusually high level of glutamate.

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

• Origin: Brick Cheese (United States), Parmesan Cheese (Italy)
• Texture: Brick Cheese (Semi-hard, washed-rind), Parmesan Cheese (Hard)
• Rind: Brick Cheese (washed), Parmesan Cheese (natural)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Parmesan Cheese (minimum 12 months, average 2 years)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Parmesan Cheese (salty, savory)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Parmesan Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Parmesan Cheese brings salty, savory character. On the nose, Brick Cheese offers pungent, rich, contrasted with Parmesan Cheese's nutty, strong. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Parmesan Cheese leans toward sharp, salty, savory, strong umami. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Parmesan Cheese at minimum 12 months, average 2 years.

Can You Substitute Brick Cheese for Parmesan Cheese?

In most recipes, Brick Cheese and Parmesan Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, washed-rind bite and body where the recipe calls for hard. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Parmesan Cheese brings salty, savory notes.

Which Is Better, Brick Cheese or Parmesan Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, washed-rind cheese, go with Brick Cheese. For a hard profile, Parmesan 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 Parmesan Cheese fits dishes calling for salty, savory.

Frequently Asked Questions

Is Brick Cheese the same as Parmesan Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Parmesan Cheese comes from Italy. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Parmesan Cheese minimum 12 months, average 2 years.

Is Brick Cheese similar to Parmesan Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Brick Cheese for Parmesan Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Brick Cheese taste like Parmesan Cheese?

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

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 Parmesan Cheese made of?

Parmesan Cheese is made from cow milk (unpasteurized), using animal (calf rennet) rennet. It's typically aged minimum 12 months, average 2 years. It originates in Italy.

Which should I choose, Brick Cheese or Parmesan Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, washed-rind, while Parmesan Cheese is hard.