Brick Cheese vs Pasta Filata Cheese
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
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 Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Brick Cheese and Pasta Filata Cheese?
- Milk type: Brick Cheese (Cow's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Brick Cheese (semi-hard, smear-ripened), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Brick Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | United States | — |
| Specific Origin | Wisconsin | Italy |
| Milk Type | Cow's milk | Cow, water buffalo |
| Texture | Semi-hard, smear-ripened | Soft, elastic and stringy, fibrous |
| Rind | Washed | — |
| Aging | Best enjoyed at between 10 and 12 weeks | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | — |
Taste Comparison: Does Brick Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Brick Cheese for Pasta Filata Cheese?
Brick Cheese can stand in for Pasta Filata 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, elastic and stringy, fibrous.
Which Is Better, Brick Cheese or Pasta Filata 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, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Brick Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Brick Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Brick Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brick Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Brick Cheese taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Brick Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.