Brick Cheese vs Queso Camerano
Brick Cheese
Queso Camerano
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) and made from goat 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 Queso Camerano?
Queso Camerano is a goat's milk cheese from the Sierra de los Cameros in La Rioja, Spain, sold fresh, tierno, semi-cured or cured. It is known for the basketwork pattern left by the cilla, the wicker mold it is pressed in, and has held protected designation of origin status since 2009.
What's the Difference Between Brick Cheese and Queso Camerano?
- Milk type: Brick Cheese (Cow's milk), Queso Camerano (Goat)
- Texture: Brick Cheese (semi-hard, smear-ripened), Queso Camerano (Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured))
- Rind: Brick Cheese (washed), Queso Camerano (None (fresh, soft); defined with mold (semi-cured, cured))
- Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Queso Camerano (Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days))
- Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Queso Camerano (Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged))
Side-by-Side Comparison
| Brick Cheese | Queso Camerano | |
|---|---|---|
| Country of Origin | United States | — |
| Specific Origin | Wisconsin | La Rioja (Rioja Alta, Sierra Rioja Alta, Sierra Rioja Media, Sierra De Rioja Baja, And Other Specified Municipalities) |
| Milk Type | Cow's milk | Goat |
| Milk Treatment | — | Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured) |
| Texture | Semi-hard, smear-ripened | Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) |
| Rind | Washed | None (fresh, soft); defined with mold (semi-cured, cured) |
| Aging | Best enjoyed at between 10 and 12 weeks | Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days) |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) |
Taste Comparison: Does Brick Cheese Taste Like Queso Camerano?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) character. On the nose, Brick Cheese offers pungent, rich, contrasted with Queso Camerano's lactic, grassy (fresh); musty, aged whey (semi-cured, cured). More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Queso Camerano leans toward whey-like in fresh and soft; musty in aged versions. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Queso Camerano at fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Can You Substitute Brick Cheese for Queso Camerano?
Brick Cheese can stand in for Queso Camerano 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 soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured). Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) notes.
Which Is Better, Brick Cheese or Queso Camerano?
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 to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) profile, Queso Camerano 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 Queso Camerano fits dishes calling for mild, slightly acidic (fresh); stronger, slightly salty, musty (aged).
Which is your favorite?
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Frequently Asked Questions
Is Brick Cheese the same as Queso Camerano?
No, they're distinct cheeses. Brick Cheese is made from cow milk; Queso Camerano uses goat. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Queso Camerano fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Is Brick Cheese similar to Queso Camerano?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brick Cheese for Queso Camerano?
You can, but expect a shift in richness and milk character.
Does Brick Cheese taste like Queso Camerano?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso Camerano is mild, slightly acidic (fresh); stronger, slightly salty, musty (aged). Aromas also diverge. Brick Cheese leans pungent, rich, and Queso Camerano is closer to lactic, grassy (fresh); musty, aged whey (semi-cured, cured).
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 Queso Camerano made of?
Queso Camerano is made from goat milk (pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured)), using kid, lamb or industrial rennet. It's typically aged fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Which should I choose, Brick Cheese or Queso Camerano?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured).