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 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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Provolone Cheese (at least 4 months for piccante)
• 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. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Provolone Cheese at at least 4 months for piccante.

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. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Provolone Cheese at least 4 months for piccante.

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's typically aged at least 4 months for piccante. 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.