Brick Cheese vs Redykołka Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Redykołka Cheese is elastic and slightly hard and made from cow or 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 Redykołka Cheese?

Redykołka is a smoked cheese from the Podhale region of Poland, made from the leftover Bundz used for Oscypek. It is known for decorative shapes such as animals, hearts and wreaths, and for a strong smoked aroma with a spicy, slightly salty taste.

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

• Milk type: Brick Cheese (Cow's milk), Redykołka Cheese (Sheep's milk, up to 40% cow's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Redykołka Cheese (Elastic and slightly hard)
• Rind: Brick Cheese (washed), Redykołka Cheese (Glistening straw color, smooth and elastic, may be slightly rough)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Redykołka Cheese (3-7 days of smoking)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Redykołka Cheese (Slightly salty)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Redykołka Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Redykołka Cheese brings slightly salty character. On the nose, Brick Cheese offers pungent, rich, contrasted with Redykołka Cheese's smoked. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Redykołka Cheese leans toward pronounced smoked aroma. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Redykołka Cheese at 3-7 days of smoking.

Can You Substitute Brick Cheese for Redykołka Cheese?

Brick Cheese can stand in for Redykołka 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 elastic and slightly hard. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Redykołka Cheese brings slightly salty notes.

Which Is Better, Brick Cheese or Redykołka 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 elastic and slightly hard profile, Redykołka 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 Redykołka Cheese fits dishes calling for slightly salty.

Frequently Asked Questions

Is Brick Cheese the same as Redykołka Cheese?

No, they're distinct cheeses. Brick Cheese is made from cow milk; Redykołka Cheese uses cow or sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Redykołka Cheese 3-7 days of smoking.

Is Brick Cheese similar to Redykołka Cheese?

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

Can I substitute Brick Cheese for Redykołka Cheese?

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

Does Brick Cheese taste like Redykołka Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Redykołka Cheese is slightly salty. Aromas also diverge. Brick Cheese leans pungent, rich, and Redykołka Cheese is closer to smoked.

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 Redykołka Cheese made of?

Redykołka Cheese is made from cow or sheep milk (unpasteurised). It's typically aged 3-7 days of smoking.

Which should I choose, Brick Cheese or Redykołka Cheese?

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