Brick Cheese vs Queso de Media Flor de Guía

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Queso de Media Flor de Guía is dense, compact, sometimes rubbery or 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 Media Flor de Guía?

Queso de Media Flor de Guía is a full-fat or half-fat cheese produced in the same region as Queso de Flor de Guía, using the same milk proportions. However, its curdling process involves at least 50% vegetable rennet, with the remainder being animal rennet or other starter cultures. It has a cylindrical shape, with a diameter of 15–30 cm and a height of 4–8 cm. Its texture varies from creamy to very hard depending on its maturity. The cheese has a mild acidic flavor with slight sharpness, and its aroma includes lactic, vegetal, and sometimes floral or roasted notes. It is matured for at least 15 days for semi-mature and over 60 days for mature cheese.

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

• Milk type: Brick Cheese (Cow's milk), Queso de Media Flor de Guía (Sheep (Canary Island breed), with up to 40% cow and 10% goat milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Queso de Media Flor de Guía (Dense, compact, sometimes rubbery or creamy)
• Rind: Brick Cheese (washed), Queso de Media Flor de Guía (Ivory-colored when young, thick and brown when mature)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Queso de Media Flor 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 Media Flor de Guía (Mildly acidic with slight sharpness)

Side-by-Side Comparison

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

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso de Media Flor de Guía brings mildly acidic with slight sharpness character. On the nose, Brick Cheese offers pungent, rich, contrasted with Queso de Media Flor de Guía's medium-high intensity. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Queso de Media Flor de Guía leans toward lactic, vegetal (cardoon and nuts), animal (rennet), sometimes floral or roasted. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Queso de Media Flor de Guía at 15+ days (semi-mature), 60+ days (mature).

Can You Substitute Brick Cheese for Queso de Media Flor de Guía?

Brick Cheese can stand in for Queso de Media Flor 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 rubbery or creamy. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Queso de Media Flor de Guía brings mildly acidic with slight sharpness notes.

Which Is Better, Brick Cheese or Queso de Media Flor 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 rubbery or creamy profile, Queso de Media Flor 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 Media Flor de Guía fits dishes calling for mildly acidic with slight sharpness.

Frequently Asked Questions

Is Brick Cheese the same as Queso de Media Flor de Guía?

No, they're distinct cheeses. Brick Cheese is made from cow milk; Queso de Media Flor 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 Media Flor de Guía 15+ days (semi-mature), 60+ days (mature).

Is Brick Cheese similar to Queso de Media Flor de Guía?

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

Can I substitute Brick Cheese for Queso de Media Flor de Guía?

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

Does Brick Cheese taste like Queso de Media Flor de Guía?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso de Media Flor de Guía is mildly acidic with slight sharpness. Aromas also diverge. Brick Cheese leans pungent, rich, and Queso de Media Flor de Guía is closer to medium-high intensity.

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 Media Flor de Guía made of?

Queso de Media Flor de Guía is made from cow, goat, and sheep milk, using at least 50% vegetable rennet, remainder can be animal rennet or starter cultures rennet. It's typically aged 15+ days (semi-mature), 60+ days (mature).

Which should I choose, Brick Cheese or Queso de Media Flor 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 Media Flor de Guía is dense, compact, sometimes rubbery or creamy.