Brick Cheese vs Raclette Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

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 Raclette Cheese?

Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.

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

• Origin: Brick Cheese (United States), Raclette Cheese (Switzerland)
• Texture: Brick Cheese (semi-hard, smear-ripened), Raclette Cheese (Semisoft, smooth)
• Rind: Brick Cheese (washed), Raclette Cheese (Washed)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Raclette Cheese (3-4 months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Raclette Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Raclette Cheese brings mildly acidic character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Brick Cheese for Raclette Cheese?

In most recipes, Brick Cheese and Raclette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, smear-ripened bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Raclette Cheese brings mildly acidic notes.

Which Is Better, Brick Cheese or Raclette 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 semisoft, smooth profile, Raclette 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 Raclette Cheese fits dishes calling for mildly acidic.

Frequently Asked Questions

Is Brick Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Raclette Cheese comes from Switzerland. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Raclette Cheese 3-4 months.

Is Brick Cheese similar to Raclette Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Brick Cheese for Raclette Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Brick Cheese taste like Raclette Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Raclette Cheese is mildly acidic.

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 Raclette Cheese made of?

Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.

Which should I choose, Brick Cheese or Raclette Cheese?

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