Brick Cheese vs Swaledale Cheese
Brick Cheese
Swaledale Cheese
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Swaledale Cheese is moist, medium firm and made from cow, goat, or sheep milk, originating in England.
Buy Brick Cheese
Buy Swaledale Cheese
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 Cheese?
Swaledale is a full fat hard cheese from Richmond in Swaledale, North Yorkshire, made with unpasteurised cow, sheep or goat milk. It is known for its moist medium firm texture and a rind of grey-blue mould or natural wax.
What's the Difference Between Brick Cheese and Swaledale Cheese?
- Origin: Brick Cheese (United States), Swaledale Cheese (England)
- Milk type: Brick Cheese (Cow's milk), Swaledale Cheese (cow, sheep, goat)
- Texture: Brick Cheese (semi-hard, smear-ripened), Swaledale Cheese (moist, medium firm)
- Rind: Brick Cheese (washed), Swaledale Cheese (grey-blue mould or natural wax)
- Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Swaledale Cheese (3 to 4 weeks)
Side-by-Side Comparison
| Brick Cheese | Swaledale Cheese | |
|---|---|---|
| Country of Origin | United States | England |
| Specific Origin | Wisconsin | Swaledale, North Yorkshire |
| Milk Type | Cow's milk | Cow, sheep, goat |
| Milk Treatment | — | Raw |
| Texture | Semi-hard, smear-ripened | Moist, medium firm |
| Rind | Washed | Grey-blue mould or natural wax |
| Aging | Best enjoyed at between 10 and 12 weeks | 3 to 4 weeks |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | — |
Taste Comparison: Does Brick Cheese Taste Like Swaledale Cheese?
Their flavor profiles are distinct. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Swaledale Cheese leans toward fresh and bracken-like, with a sweet caramel undertone from ewes' milk. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Swaledale Cheese at 3 to 4 weeks.
Can You Substitute Brick Cheese for Swaledale Cheese?
Brick Cheese can stand in for Swaledale 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 moist, medium firm.
Which Is Better, Brick Cheese or Swaledale 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 moist, medium firm profile, Swaledale Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Brick Cheese the same as Swaledale Cheese?
No, they're distinct cheeses. Brick Cheese originates in United States, while Swaledale Cheese comes from England. Brick Cheese is made from cow milk; Swaledale Cheese uses cow, goat, or sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Swaledale Cheese 3 to 4 weeks.
Is Brick Cheese similar to Swaledale Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brick Cheese for Swaledale Cheese?
You can, but expect a shift in richness and milk character.
Does Brick Cheese taste like Swaledale 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 Cheese made of?
Swaledale Cheese is made from cow, goat, or sheep milk (raw), using rennet added after culturing rennet. It's typically aged 3 to 4 weeks. It originates in England.
Which should I choose, Brick Cheese or Swaledale Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Swaledale Cheese is moist, medium firm.