Brick Cheese vs Queso de Acehúche

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Queso de Acehúche is semi-hard, elastic, slightly moist 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 de Acehúche?

Queso de Acehúche is a pressed uncooked cheese from the province of Cáceres in Extremadura, Spain, made with whole raw goat's milk. It has held a European PDO since 2022 and is known for its soft elastic paste and yellow to ochre rind, sometimes rubbed with olive oil or paprika.

What's the Difference Between Brick Cheese and Queso de Acehúche?

• Milk type: Brick Cheese (Cow's milk), Queso de Acehúche (Goat)
• Texture: Brick Cheese (semi-hard, smear-ripened), Queso de Acehúche (Semi-hard, elastic, slightly moist)
• Rind: Brick Cheese (washed), Queso de Acehúche (Waxy, yellow to dark ochre, may develop a smear; can be coated in paprika or oil)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Queso de Acehúche (Minimum 40 days)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Queso de Acehúche (Low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Queso de Acehúche?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso de Acehúche brings low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses character. On the nose, Brick Cheese offers pungent, rich, contrasted with Queso de Acehúche's medium to high intensity, lactic (goat’s milk) with putrid notes. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Queso de Acehúche leans toward medium to high persistence. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Queso de Acehúche at minimum 40 days.

Can You Substitute Brick Cheese for Queso de Acehúche?

Brick Cheese can stand in for Queso de Acehúche 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, elastic, slightly moist. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Queso de Acehúche brings low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses notes.

Which Is Better, Brick Cheese or Queso de Acehúche?

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, elastic, slightly moist profile, Queso de Acehúche 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 de Acehúche fits dishes calling for low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses.

Frequently Asked Questions

Is Brick Cheese the same as Queso de Acehúche?

No, they're distinct cheeses. Brick Cheese is made from cow milk; Queso de Acehúche uses goat. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Queso de Acehúche minimum 40 days.

Is Brick Cheese similar to Queso de Acehúche?

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

Can I substitute Brick Cheese for Queso de Acehúche?

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

Does Brick Cheese taste like Queso de Acehúche?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso de Acehúche is low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses. Aromas also diverge. Brick Cheese leans pungent, rich, and Queso de Acehúche is closer to medium to high intensity, lactic (goat’s milk) with putrid notes.

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 de Acehúche made of?

Queso de Acehúche is made from goat milk (raw). It's typically aged minimum 40 days.

Which should I choose, Brick Cheese or Queso de Acehúche?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Queso de Acehúche is semi-hard, elastic, slightly moist.