Brick Cheese vs Paški Sir Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Paški Sir Cheese is slightly elastic, granular and made from sheep milk, originating in Croatia.

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 Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

What's the Difference Between Brick Cheese and Paški Sir Cheese?

• Origin: Brick Cheese (United States), Paški Sir Cheese (Croatia)
• Milk type: Brick Cheese (Cow's milk), Paški Sir Cheese (Sheep’s milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Paški Sir Cheese (Slightly elastic, granular)
• Rind: Brick Cheese (washed), Paški Sir Cheese (Hard)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Paški Sir Cheese (Minimum of two months, up to five months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Paški Sir Cheese (salty, savory, tangy)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Paški Sir Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Paški Sir Cheese brings salty, savory, tangy character. On the nose, Brick Cheese offers pungent, rich, contrasted with Paški Sir Cheese's pleasant. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Paški Sir Cheese at minimum of two months, up to five months.

Can You Substitute Brick Cheese for Paški Sir Cheese?

Brick Cheese can stand in for Paški Sir 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 slightly elastic, granular. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Paški Sir Cheese brings salty, savory, tangy notes.

Which Is Better, Brick Cheese or Paški Sir 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 slightly elastic, granular profile, Paški Sir 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 Paški Sir Cheese fits dishes calling for salty, savory, tangy.

Frequently Asked Questions

Is Brick Cheese the same as Paški Sir Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Paški Sir Cheese comes from Croatia. Brick Cheese is made from cow milk; Paški Sir Cheese uses sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Paški Sir Cheese minimum of two months, up to five months.

Is Brick Cheese similar to Paški Sir Cheese?

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

Can I substitute Brick Cheese for Paški Sir Cheese?

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

Does Brick Cheese taste like Paški Sir Cheese?

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

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 Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

Which should I choose, Brick Cheese or Paški Sir Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Paški Sir Cheese is slightly elastic, granular.