Brick Cheese vs Queijo Rabaçal
Brick Cheese
Queijo Rabaçal
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Queijo Rabaçal is semi-hard to hard and made from goat and 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 Rabaçal?
Queijo Rabaçal is a Portuguese cheese from the village of Rabaçal in the Coimbra district, made by hand from sheep's and goat's milk. It has held protected designation of origin status since 1996, and its taste sharpens as the cheese ripens.
What's the Difference Between Brick Cheese and Queijo Rabaçal?
- Milk type: Brick Cheese (Cow's milk), Queijo Rabaçal (Sheep's and goat's milk)
- Texture: Brick Cheese (semi-hard, smear-ripened), Queijo Rabaçal (Semi-hard to hard)
Side-by-Side Comparison
| Brick Cheese | Queijo Rabaçal | |
|---|---|---|
| Country of Origin | United States | — |
| Specific Origin | Wisconsin | — |
| Milk Type | Cow's milk | Sheep's and goat's milk |
| Texture | Semi-hard, smear-ripened | Semi-hard to hard |
| Rind | Washed | — |
| 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 Rabaçal?
Their flavor profiles are distinct. On the nose, Brick Cheese offers pungent, rich, contrasted with Queijo Rabaçal's influenced by regional flora. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Queijo Rabaçal leans toward influenced by regional flora.
Can You Substitute Brick Cheese for Queijo Rabaçal?
Brick Cheese can stand in for Queijo Rabaçal 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 to hard.
Which Is Better, Brick Cheese or Queijo Rabaçal?
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 to hard profile, Queijo Rabaçal is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Brick Cheese the same as Queijo Rabaçal?
No, they're distinct cheeses. Brick Cheese is made from cow milk; Queijo Rabaçal uses goat and sheep.
Is Brick Cheese similar to Queijo Rabaçal?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brick Cheese for Queijo Rabaçal?
You can, but expect a shift in richness and milk character.
Does Brick Cheese taste like Queijo Rabaçal?
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 Rabaçal made of?
Queijo Rabaçal is made from goat and sheep milk, using animal rennet.
Which should I choose, Brick Cheese or Queijo Rabaçal?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Queijo Rabaçal is semi-hard to hard.