Brick Cheese vs Provolone Cheese

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

What Is Brick Cheese?

Brick cheese, originating from Wisconsin, is a medium-soft cheese known for its slightly sweet and earthy flavor when young, which becomes tangy and pungent as it ages. It has a pale yellow color and a springy texture, making it a favorite for sandwiches and as a meltable cheese in various dishes.

What Is Provolone Cheese?

Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.

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

• Origin: Brick Cheese (United States), Provolone Cheese (Italy)
• Texture: Brick Cheese (semi-hard, smear-ripened), Provolone Cheese (semi-hard, artisan)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Provolone Cheese?

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

Can You Substitute Brick Cheese for Provolone Cheese?

In most recipes, Brick Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. 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 Provolone Cheese brings tangy notes.

Which Is Better, Brick Cheese or Provolone 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, Provolone 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 Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Brick Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Provolone Cheese comes from Italy.

Is Brick Cheese similar to Provolone Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Brick Cheese for Provolone Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Brick Cheese taste like Provolone Cheese?

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

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It originates in Italy.

Which should I choose, Brick Cheese or Provolone Cheese?

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