Brick Cheese vs Queso de Guía

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Queso de Guía is dense, compact, sometimes creamy and made from cow, 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 Queso de Guía?

Queso de Guía is a Spanish cheese from Gran Canaria, made mostly from sheep's milk with some cow and goat milk added. It carries a protected designation of origin granted in 2006 and is sold either soft and creamy or hard and sharp.

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

• Milk type: Brick Cheese (Cow's milk), Queso de Guía (Sheep (Canary Island breed), with up to 40% cow and 10% goat milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Queso de Guía (Dense, compact, sometimes creamy)
• Rind: Brick Cheese (washed), Queso de Guía (Ivory when young, thick and dark brown when mature)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Queso de Guía (15+ days (semi-mature), 60+ days (mature))
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Queso de Guía (Salty and acidic, with occasional bitterness and sharpness)

Side-by-Side Comparison

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

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso de Guía brings salty and acidic, with occasional bitterness and sharpness character. On the nose, Brick Cheese offers pungent, rich, contrasted with Queso de Guía's medium intensity, mainly lactic. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Queso de Guía leans toward predominantly lactic, with animal notes. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Queso de Guía at 15+ days (semi-mature), 60+ days (mature).

Can You Substitute Brick Cheese for Queso de Guía?

Brick Cheese can stand in for Queso de Guía 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 dense, compact, sometimes creamy. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Queso de Guía brings salty and acidic, with occasional bitterness and sharpness notes.

Which Is Better, Brick Cheese or Queso de Guía?

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 dense, compact, sometimes creamy profile, Queso de Guía 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 Guía fits dishes calling for salty and acidic, with occasional bitterness and sharpness.

Frequently Asked Questions

Is Brick Cheese the same as Queso de Guía?

No, they're distinct cheeses. Brick Cheese is made from cow milk; Queso de Guía uses cow, goat, and sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Queso de Guía 15+ days (semi-mature), 60+ days (mature).

Is Brick Cheese similar to Queso de Guía?

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

Can I substitute Brick Cheese for Queso de Guía?

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

Does Brick Cheese taste like Queso de Guía?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso de Guía is salty and acidic, with occasional bitterness and sharpness. Aromas also diverge. Brick Cheese leans pungent, rich, and Queso de Guía is closer to medium intensity, mainly lactic.

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 Guía made of?

Queso de Guía is made from cow, goat, and sheep milk (raw, for the artesano designation), using animal rennet and/or vegetable rennet (cynara cardunculus var. ferocissima, cynara scolymus) and/or starter cultures rennet. It's typically aged 15+ days (semi-mature), 60+ days (mature).

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

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Queso de Guía is dense, compact, sometimes creamy.