Brick Cheese vs Staffordshire Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy 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 Staffordshire Cheese?

Staffordshire Cheese is a raw cow's milk cheese from the county of Staffordshire, England, protected by a PDO. It is sold as cloth-wrapped cylinders of 8 to 10 kg and ranges from semi-hard to hard depending on how long it is matured.

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

• Texture: Brick Cheese (semi-hard, smear-ripened), Staffordshire Cheese (hard or semi-hard depending on aging, uniform, slightly crumbly, creamy)
• Rind: Brick Cheese (washed), Staffordshire Cheese (Cloth-bound)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Staffordshire Cheese (2-4 weeks (mild), up to 12 months (mature))
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Staffordshire Cheese (Creamy, fresh, lactic)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Staffordshire Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Staffordshire Cheese brings creamy, fresh, lactic character. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Staffordshire Cheese at 2-4 weeks (mild), up to 12 months (mature).

Can You Substitute Brick Cheese for Staffordshire Cheese?

In most recipes, Brick Cheese and Staffordshire 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 hard or semi-hard depending on aging, uniform, slightly crumbly, creamy. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Staffordshire Cheese brings creamy, fresh, lactic notes.

Which Is Better, Brick Cheese or Staffordshire 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 hard or semi-hard depending on aging, uniform, slightly crumbly, creamy profile, Staffordshire 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 Staffordshire Cheese fits dishes calling for creamy, fresh, lactic.

Frequently Asked Questions

Is Brick Cheese the same as Staffordshire Cheese?

No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Staffordshire Cheese 2-4 weeks (mild), up to 12 months (mature).

Is Brick Cheese similar to Staffordshire Cheese?

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

Can I substitute Brick Cheese for Staffordshire Cheese?

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

Does Brick Cheese taste like Staffordshire Cheese?

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

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 Staffordshire Cheese made of?

Staffordshire Cheese is made from cow milk (raw). It's typically aged 2-4 weeks (mild), up to 12 months (mature).

Which should I choose, Brick Cheese or Staffordshire Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Staffordshire Cheese is hard or semi-hard depending on aging, uniform, slightly crumbly, creamy.