Brick Cheese vs Svecia Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Svecia Cheese is semi-hard, creamy soft, firm, somewhat resilient, 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 Svecia Cheese?

Svecia is a Swedish semi-hard cow's milk cheese with a creamy consistency, light yellow colour, small irregular holes and a mildly acidic taste. It is sold in wax-covered cylinders weighing 12 to 15 kg (26 to 33 lb) and aged for at least two months.

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

• Texture: Brick Cheese (semi-hard, smear-ripened), Svecia Cheese (Semi-hard, creamy soft, firm, somewhat resilient, small irregular holes)
• Rind: Brick Cheese (washed), Svecia Cheese (Wax-coated)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Svecia Cheese (Minimum 2 months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Svecia Cheese (Mildly acidic, full-bodied)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Svecia Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Svecia Cheese brings mildly acidic, full-bodied character. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Svecia Cheese at minimum 2 months.

Can You Substitute Brick Cheese for Svecia Cheese?

In most recipes, Brick Cheese and Svecia 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, creamy soft, firm, somewhat resilient, small irregular holes. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Svecia Cheese brings mildly acidic, full-bodied notes.

Which Is Better, Brick Cheese or Svecia 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, creamy soft, firm, somewhat resilient, small irregular holes profile, Svecia 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 Svecia Cheese fits dishes calling for mildly acidic, full-bodied.

Frequently Asked Questions

Is Brick Cheese the same as Svecia Cheese?

No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Svecia Cheese minimum 2 months.

Is Brick Cheese similar to Svecia Cheese?

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

Can I substitute Brick Cheese for Svecia Cheese?

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

Does Brick Cheese taste like Svecia Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Svecia Cheese is mildly acidic, full-bodied.

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 Svecia Cheese made of?

Svecia Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 2 months.

Which should I choose, Brick Cheese or Svecia Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Svecia Cheese is semi-hard, creamy soft, firm, somewhat resilient, small irregular holes.