Brick Cheese vs Scamorza Cheese

Q: Is Brick Cheese the same as Scamorza Cheese?

No. Brick Cheese and Scamorza Cheese are distinct cheeses from United States and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brick Cheese for Scamorza Cheese?

In most recipes you can swap Brick Cheese for Scamorza Cheese, though the result will shift in bite and mouthfeel.

Q: Does Brick Cheese taste like Scamorza Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Brick Cheese or Scamorza Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brick Cheese

Scamorza Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Scamorza Cheese is semi-soft and made from cow milk, originating in Italy.

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 Scamorza Cheese?

Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.

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

Origin: Brick Cheese (United States), Scamorza Cheese (Italy)
Texture: Brick Cheese (semi-hard, smear-ripened), Scamorza Cheese (semi-soft)
Rind: Brick Cheese (washed), Scamorza Cheese (natural)

Side-by-Side Comparison

	Brick Cheese	Scamorza Cheese
Country of Origin	United States	Italy
Specific Origin	Wisconsin	Apulia And Calabria, Southern Italy
Milk Type	Cow's milk	Cow's milk
Texture	Semi-hard, smear-ripened	Semi-soft
Rind	Washed	Natural
Aging	Best enjoyed at between 10 and 12 weeks	—
Taste	Sweet and mild when young, matures into strong, ripe cheese with age	—

Taste Comparison: Does Brick Cheese Taste Like Scamorza Cheese?

Their flavor profiles are distinct.

Can You Substitute Brick Cheese for Scamorza Cheese?

In most recipes, Brick Cheese and Scamorza 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-soft.

Which Is Better, Brick Cheese or Scamorza 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-soft profile, Scamorza Cheese is the better fit.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Brick Cheese the same as Scamorza Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Scamorza Cheese comes from Italy.

Is Brick Cheese similar to Scamorza Cheese?

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

Can I substitute Brick Cheese for Scamorza Cheese?

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

Does Brick Cheese taste like Scamorza Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Scamorza Cheese made of?

Scamorza Cheese is made from cow milk. It originates in Italy.

Which should I choose, Brick Cheese or Scamorza Cheese?

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