Brick Cheese vs Pljevlja Cheese
Brick Cheese
Pljevlja Cheese
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
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 Pljevlja Cheese?
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
What's the Difference Between Brick Cheese and Pljevlja Cheese?
- Origin: Brick Cheese (United States), Pljevlja Cheese (Montenegro)
- Milk type: Brick Cheese (Cow's milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
- Texture: Brick Cheese (semi-hard, smear-ripened), Pljevlja Cheese (Soft to semihard)
- Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Pljevlja Cheese (4 to 8 weeks)
Side-by-Side Comparison
| Brick Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | United States | Montenegro |
| Specific Origin | Wisconsin | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Cow's milk | Sheep’s milk, cow’s milk, mixed |
| Texture | Semi-hard, smear-ripened | Soft to semihard |
| Rind | Washed | — |
| Aging | Best enjoyed at between 10 and 12 weeks | 4 to 8 weeks |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | — |
Taste Comparison: Does Brick Cheese Taste Like Pljevlja 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 Pljevlja Cheese at 4 to 8 weeks.
Can You Substitute Brick Cheese for Pljevlja Cheese?
Brick Cheese can stand in for Pljevlja 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 to semihard.
Which Is Better, Brick Cheese or Pljevlja 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 to semihard profile, Pljevlja Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Brick Cheese the same as Pljevlja Cheese?
No, they're distinct cheeses. Brick Cheese originates in United States, while Pljevlja Cheese comes from Montenegro. Brick Cheese is made from cow milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Pljevlja Cheese 4 to 8 weeks.
Is Brick Cheese similar to Pljevlja Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brick Cheese for Pljevlja Cheese?
You can, but expect a shift in richness and milk character.
Does Brick Cheese taste like Pljevlja 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 Pljevlja Cheese made of?
Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.
Which should I choose, Brick Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Pljevlja Cheese is soft to semihard.