Brick Cheese vs Queijo de Évora

Q: Is Brick Cheese the same as Queijo de Évora?

No. Brick Cheese and Queijo de Évora are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brick Cheese for Queijo de Évora?

In most recipes you can swap Brick Cheese for Queijo de Évora, though the result will shift in richness and milk character.

Q: Does Brick Cheese taste like Queijo de Évora?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Brick Cheese or Queijo de Évora?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brick Cheese

Queijo de Évora

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Queijo de Évora is semi-hard and made from sheep 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 Queijo de Évora?

Queijo de Évora is a PDO ewe's milk cheese from Évora, in Portugal's Alentejo. It is cured, hard or semi-hard, yellowish in color, and known for a slightly acidic flavor with a light peppery bite.

What's the Difference Between Brick Cheese and Queijo de Évora?

Milk type: Brick Cheese (Cow's milk), Queijo de Évora (Ewe's milk)
Texture: Brick Cheese (semi-hard, smear-ripened), Queijo de Évora (Semi-hard)
Rind: Brick Cheese (washed), Queijo de Évora (Sealed)

Side-by-Side Comparison

	Brick Cheese	Queijo de Évora
Country of Origin	United States	—
Specific Origin	Wisconsin	Évora, Alentejo, Portugal
Milk Type	Cow's milk	Ewe's milk
Milk Treatment	—	Raw
Texture	Semi-hard, smear-ripened	Semi-hard
Rind	Washed	Sealed
Aging	Best enjoyed at between 10 and 12 weeks	—
Taste	Sweet and mild when young, matures into strong, ripe cheese with age	—

Taste Comparison: Does Brick Cheese Taste Like Queijo de Évora?

Their flavor profiles are distinct.

Can You Substitute Brick Cheese for Queijo de Évora?

Brick Cheese can stand in for Queijo de Évora 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.

Which Is Better, Brick Cheese or Queijo de Évora?

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 profile, Queijo de Évora is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Brick Cheese the same as Queijo de Évora?

No, they're distinct cheeses. Brick Cheese is made from cow milk; Queijo de Évora uses sheep.

Is Brick Cheese similar to Queijo de Évora?

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

Can I substitute Brick Cheese for Queijo de Évora?

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

Does Brick Cheese taste like Queijo de Évora?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Queijo de Évora made of?

Queijo de Évora is made from sheep milk (raw), using cardoon (cynara cardunculus) rennet.

Which should I choose, Brick Cheese or Queijo de Évora?

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