Brick Cheese vs Pule Cheese
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Brick Cheese and Pule Cheese?
- Origin: Brick Cheese (United States), Pule Cheese (Serbia)
- Milk type: Brick Cheese (Cow's milk), Pule Cheese (donkey's milk)
- Texture: Brick Cheese (semi-hard, smear-ripened), Pule Cheese (artisan)
- Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Brick Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | United States | Serbia |
| Specific Origin | Wisconsin | Zasavica |
| Milk Type | Cow's milk | Donkey's milk |
| Texture | Semi-hard, smear-ripened | Artisan |
| Rind | Washed | — |
| Aging | Best enjoyed at between 10 and 12 weeks | — |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | Nutty and earthy |
Taste Comparison: Does Brick Cheese Taste Like Pule Cheese?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Pule Cheese brings nutty and earthy character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Brick Cheese for Pule Cheese?
Brick Cheese can stand in for Pule 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 artisan. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Pule Cheese brings nutty and earthy notes.
Which Is Better, Brick Cheese or Pule 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 artisan profile, Pule 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 Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Brick Cheese the same as Pule Cheese?
No, they're distinct cheeses. Brick Cheese originates in United States, while Pule Cheese comes from Serbia.
Is Brick Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brick Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brick Cheese taste like Pule Cheese?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Brick Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Pule Cheese is artisan.