Brick Cheese vs Soft Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Soft Cheese is spreadable, smooth to runny and made from cow, goat, 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 Soft Cheese?

Soft cheese is the moisture category at the wet end of the scale, holding 55 to 80 percent moisture against its dry weight. It covers soft-ripened cheeses like Brie and Camembert, some blue and pasta filata cheeses, and fresh cheeses, and it is known for being spreadable.

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

• Milk type: Brick Cheese (Cow's milk), Soft Cheese (cow, goat, sheep)
• Texture: Brick Cheese (semi-hard, smear-ripened), Soft Cheese (spreadable, smooth to runny)
• Rind: Brick Cheese (washed), Soft Cheese (bloomy white mold rind, or washed)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Soft Cheese (unmatured to about 1 month)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Soft Cheese (mild)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Soft Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Soft Cheese brings mild character. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Soft Cheese at unmatured to about 1 month.

Can You Substitute Brick Cheese for Soft Cheese?

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

Which Is Better, Brick Cheese or Soft 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 spreadable, smooth to runny profile, Soft 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 Soft Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Brick Cheese the same as Soft Cheese?

No, they're distinct cheeses. Brick Cheese is made from cow milk; Soft Cheese uses cow, goat, or sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Soft Cheese unmatured to about 1 month.

Is Brick Cheese similar to Soft Cheese?

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

Can I substitute Brick Cheese for Soft Cheese?

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

Does Brick Cheese taste like Soft Cheese?

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

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 Soft Cheese made of?

Soft Cheese is made from cow, goat, or sheep milk. It's typically aged unmatured to about 1 month.

Which should I choose, Brick Cheese or Soft Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Soft Cheese is spreadable, smooth to runny.