Brick Cheese vs Sulguni Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Sulguni Cheese is semi-firm and made from cow and buffalo milk, originating in Georgia.

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 Sulguni Cheese?

Sulguni is a brined cheese from the Samegrelo region of Georgia, made from cow or buffalo milk. Sour and moderately salty, with a dimpled, elastic body, it is nicknamed pickled cheese and usually served in wedges or deep-fried.

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

• Origin: Brick Cheese (United States), Sulguni Cheese (Georgia)
• Milk type: Brick Cheese (Cow's milk), Sulguni Cheese (buffalo's and cow's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Sulguni Cheese (semi-firm)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Sulguni Cheese (1 to 2 days)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Sulguni Cheese (salty, smokey , sour)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Sulguni Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Sulguni Cheese brings salty, smokey , sour character. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Sulguni Cheese leans toward sour, moderately salty. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Sulguni Cheese at 1 to 2 days.

Can You Substitute Brick Cheese for Sulguni Cheese?

Brick Cheese can stand in for Sulguni 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 semi-firm. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Sulguni Cheese brings salty, smokey , sour notes.

Which Is Better, Brick Cheese or Sulguni 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-firm profile, Sulguni 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 Sulguni Cheese fits dishes calling for salty, smokey , sour.

Frequently Asked Questions

Is Brick Cheese the same as Sulguni Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Sulguni Cheese comes from Georgia. Brick Cheese is made from cow milk; Sulguni Cheese uses cow and buffalo. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Sulguni Cheese 1 to 2 days.

Is Brick Cheese similar to Sulguni Cheese?

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

Can I substitute Brick Cheese for Sulguni Cheese?

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

Does Brick Cheese taste like Sulguni Cheese?

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

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 Sulguni Cheese made of?

Sulguni Cheese is made from cow and buffalo milk. It's typically aged 1 to 2 days. It originates in Georgia.

Which should I choose, Brick Cheese or Sulguni Cheese?

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