Brick Cheese vs Pecorino Crotonese Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep 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 Pecorino Crotonese Cheese?

Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.

What's the Difference Between Brick Cheese and Pecorino Crotonese Cheese?

• Milk type: Brick Cheese (Cow's milk), Pecorino Crotonese Cheese (Whole sheep's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
• Rind: Brick Cheese (washed), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Pecorino Crotonese Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Brick Cheese offers pungent, rich, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).

Can You Substitute Brick Cheese for Pecorino Crotonese Cheese?

Brick Cheese can stand in for Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.

Which Is Better, Brick Cheese or Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese 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 Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).

Frequently Asked Questions

Is Brick Cheese the same as Pecorino Crotonese Cheese?

No, they're distinct cheeses. Brick Cheese is made from cow milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).

Is Brick Cheese similar to Pecorino Crotonese Cheese?

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

Can I substitute Brick Cheese for Pecorino Crotonese Cheese?

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

Does Brick Cheese taste like Pecorino Crotonese Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Brick Cheese leans pungent, rich, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.

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 Pecorino Crotonese Cheese made of?

Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).

Which should I choose, Brick Cheese or Pecorino Crotonese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.