Brick Cheese vs Swaledale Ewes' Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from 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 Swaledale Ewes' Cheese?

Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.

What's the Difference Between Brick Cheese and Swaledale Ewes' Cheese?

• Milk type: Brick Cheese (Cow's milk), Swaledale Ewes' Cheese (Sheep)
• Texture: Brick Cheese (semi-hard, smear-ripened), Swaledale Ewes' Cheese (Hard, firm, crumbly)
• Rind: Brick Cheese (washed), Swaledale Ewes' Cheese (Greenish-blue-grey mold or black wax coating)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Swaledale Ewes' Cheese (3 to 4 weeks)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Swaledale Ewes' Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Swaledale Ewes' Cheese at 3 to 4 weeks.

Can You Substitute Brick Cheese for Swaledale Ewes' Cheese?

Brick Cheese can stand in for Swaledale Ewes' 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 hard, firm, crumbly.

Which Is Better, Brick Cheese or Swaledale Ewes' 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, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.

Frequently Asked Questions

Is Brick Cheese the same as Swaledale Ewes' Cheese?

No, they're distinct cheeses. Brick Cheese is made from cow milk; Swaledale Ewes' Cheese uses sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Swaledale Ewes' Cheese 3 to 4 weeks.

Is Brick Cheese similar to Swaledale Ewes' Cheese?

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

Can I substitute Brick Cheese for Swaledale Ewes' Cheese?

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

Does Brick Cheese taste like Swaledale Ewes' 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 Swaledale Ewes' Cheese made of?

Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.

Which should I choose, Brick Cheese or Swaledale Ewes' Cheese?

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