Brick Cheese vs Quark Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Quark Cheese is soft, nonaged, unsalted and made from cow milk.

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 Quark Cheese?

Quark is a fresh acid-set cheese made by souring milk with lactic acid bacteria and straining the curd. Soft, white, unaged and usually unsalted, it anchors German, Austrian and Slavic cooking, where the drier version goes by tvorog.

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

• Texture: Brick Cheese (semi-hard, smear-ripened), Quark Cheese (Soft, nonaged, unsalted)
• Rind: Brick Cheese (washed), Quark Cheese (None)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Quark Cheese (Fresh, nonaged)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Quark Cheese (Mild, slightly milky)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Quark Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Quark Cheese brings mild, slightly milky character. On the nose, Brick Cheese offers pungent, rich, contrasted with Quark Cheese's mild, akin to yogurt. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Quark Cheese leans toward used in german-style cheesecake, sweet and savory dishes. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Quark Cheese at fresh, nonaged.

Can You Substitute Brick Cheese for Quark Cheese?

In most recipes, Brick Cheese and Quark 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 soft, nonaged, unsalted. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Quark Cheese brings mild, slightly milky notes.

Which Is Better, Brick Cheese or Quark 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, nonaged, unsalted profile, Quark 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 Quark Cheese fits dishes calling for mild, slightly milky.

Frequently Asked Questions

Is Brick Cheese the same as Quark Cheese?

No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Quark Cheese fresh, nonaged.

Is Brick Cheese similar to Quark Cheese?

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

Can I substitute Brick Cheese for Quark Cheese?

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

Does Brick Cheese taste like Quark Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Quark Cheese is mild, slightly milky. Aromas also diverge. Brick Cheese leans pungent, rich, and Quark Cheese is closer to mild, akin to yogurt.

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 Quark Cheese made of?

Quark Cheese is made from cow milk (pasteurized), using traditionally none, commercial: very small amount of rennet. It's typically aged fresh, nonaged.

Which should I choose, Brick Cheese or Quark Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Quark Cheese is soft, nonaged, unsalted.