Brick Cheese vs San Simón da Costa Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes and made from cow 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 San Simón da Costa Cheese?

San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.

What's the Difference Between Brick Cheese and San Simón da Costa Cheese?

• Texture: Brick Cheese (semi-hard, smear-ripened), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
• Rind: Brick Cheese (washed), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), San Simón da Costa Cheese (mild, slightly salty, smoky)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like San Simón da Costa Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. On the nose, Brick Cheese offers pungent, rich, contrasted with San Simón da Costa Cheese's birch smoke. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.

Can You Substitute Brick Cheese for San Simón da Costa Cheese?

In most recipes, Brick Cheese and San Simón da Costa 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 semi-hard and creamy, with small irregular holes. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.

Which Is Better, Brick Cheese or San Simón da Costa 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 and creamy, with small irregular holes profile, San Simón da Costa 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 San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.

Frequently Asked Questions

Is Brick Cheese the same as San Simón da Costa Cheese?

No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.

Is Brick Cheese similar to San Simón da Costa Cheese?

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

Can I substitute Brick Cheese for San Simón da Costa Cheese?

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

Does Brick Cheese taste like San Simón da Costa Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while San Simón da Costa Cheese is mild, slightly salty, smoky. Aromas also diverge. Brick Cheese leans pungent, rich, and San Simón da Costa Cheese is closer to birch smoke.

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 San Simón da Costa Cheese made of?

San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.

Which should I choose, Brick Cheese or San Simón da Costa Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.