Brick Cheese vs Provoleta Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Provoleta Cheese is semi-hard, artisan and made from buffalo milk, originating in Argentina.

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 Provoleta Cheese?

Provoleta is an Argentine provolone made by spinning the curd, sold in small discs that hold their shape over fire. It is grilled until part-melted and eaten at the start of an asado, often with oregano, chilli flakes and bread.

What's the Difference Between Brick Cheese and Provoleta Cheese?

• Origin: Brick Cheese (United States), Provoleta Cheese (Argentina)
• Milk type: Brick Cheese (Cow's milk), Provoleta Cheese (water buffalo's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Provoleta Cheese (semi-hard, artisan)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Provoleta Cheese (mild, smokey)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Provoleta Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Provoleta Cheese brings mild, smokey character. On the nose, Brick Cheese offers pungent, rich, contrasted with Provoleta Cheese's fresh.

Can You Substitute Brick Cheese for Provoleta Cheese?

Brick Cheese can stand in for Provoleta 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 semi-hard, artisan. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Provoleta Cheese brings mild, smokey notes.

Which Is Better, Brick Cheese or Provoleta 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 semi-hard, artisan profile, Provoleta 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 Provoleta Cheese fits dishes calling for mild, smokey.

Frequently Asked Questions

Is Brick Cheese the same as Provoleta Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Provoleta Cheese comes from Argentina. Brick Cheese is made from cow milk; Provoleta Cheese uses buffalo.

Is Brick Cheese similar to Provoleta Cheese?

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

Can I substitute Brick Cheese for Provoleta Cheese?

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

Does Brick Cheese taste like Provoleta Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Provoleta Cheese is mild, smokey. Aromas also diverge. Brick Cheese leans pungent, rich, and Provoleta Cheese is closer to fresh.

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 Provoleta Cheese made of?

Provoleta Cheese is made from buffalo milk (pasteurized). It originates in Argentina.

Which should I choose, Brick Cheese or Provoleta Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Provoleta Cheese is semi-hard, artisan.