Brick Cheese vs Rabacal Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

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 Rabacal Cheese?

Rabaçal is a Portuguese sheep's and goat's milk cheese from the village of Rabaçal in the Coimbra district, protected as a DOP since 1996. It is sold mainly as a hard cheese with a delicate, balanced taste that sharpens as it ages.

What's the Difference Between Brick Cheese and Rabacal Cheese?

• Origin: Brick Cheese (United States), Rabacal Cheese (Portugal)
• Milk type: Brick Cheese (Cow's milk), Rabacal Cheese (goat's and sheep's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Rabacal Cheese (semi-hard, artisan)
• Rind: Brick Cheese (washed), Rabacal Cheese (smooth, dry to slightly oily)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Rabacal Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Rabacal Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Rabacal Cheese brings smooth character. On the nose, Brick Cheese offers pungent, rich, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Brick Cheese for Rabacal Cheese?

Brick Cheese can stand in for Rabacal Cheese 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, artisan. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Rabacal Cheese brings smooth notes.

Which Is Better, Brick Cheese or Rabacal Cheese?

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, artisan profile, Rabacal Cheese 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 Rabacal Cheese fits dishes calling for smooth.

Frequently Asked Questions

Is Brick Cheese the same as Rabacal Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Rabacal Cheese comes from Portugal. Brick Cheese is made from cow milk; Rabacal Cheese uses goat and sheep.

Is Brick Cheese similar to Rabacal Cheese?

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

Can I substitute Brick Cheese for Rabacal Cheese?

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

Does Brick Cheese taste like Rabacal Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Rabacal Cheese is smooth. Aromas also diverge. Brick Cheese leans pungent, rich, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

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 Rabacal Cheese made of?

Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.

Which should I choose, Brick Cheese or Rabacal Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Rabacal Cheese is semi-hard, artisan.