Brick Cheese vs Pecorino Romano Cheese

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

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

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

• Origin: Brick Cheese (United States), Pecorino Romano Cheese (Italy)
• Milk type: Brick Cheese (Cow's milk), Pecorino Romano Cheese (Sheep's milk)
• Texture: Brick Cheese (Semi-hard, washed-rind), Pecorino Romano Cheese (Hard)
• Rind: Brick Cheese (washed), Pecorino Romano Cheese (Pale yellow to brown or black)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Pecorino Romano Cheese (5–8 months or longer)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

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

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Brick Cheese offers pungent, rich, contrasted with Pecorino Romano Cheese's strong. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Brick Cheese for Pecorino Romano Cheese?

Brick Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. 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 Pecorino Romano Cheese brings sharp, salty notes.

Which Is Better, Brick Cheese or Pecorino Romano 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, Pecorino Romano 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 Romano Cheese fits dishes calling for sharp, salty.

Frequently Asked Questions

Is Brick Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Pecorino Romano Cheese comes from Italy. Brick Cheese is made from cow milk; Pecorino Romano Cheese uses sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Pecorino Romano Cheese 5–8 months or longer.

Is Brick Cheese similar to Pecorino Romano Cheese?

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

Can I substitute Brick Cheese for Pecorino Romano Cheese?

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

Does Brick Cheese taste like Pecorino Romano Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Brick Cheese leans pungent, rich, and Pecorino Romano Cheese is closer to 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 Pecorino Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

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

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