Brick Cheese vs Swiss Cheese

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

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 Swiss Cheese?

Swiss cheese is the North American name for any cheese made in the style of Emmental, the yellow, medium-hard cheese from the Emmental region of Switzerland. Most versions carry the round holes called eyes and a nutty, slightly sweet flavor.

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

• Texture: Brick Cheese (semi-hard, smear-ripened), Swiss Cheese (Semi-Firm)
• Rind: Brick Cheese (washed), Swiss Cheese (None)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Swiss Cheese (Typically 1-3 months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Swiss Cheese (Mild, Nutty, Slightly Sweet)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Swiss Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Swiss Cheese brings mild, nutty, slightly sweet character. On the nose, Brick Cheese offers pungent, rich, contrasted with Swiss Cheese's mild, slightly nutty. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Swiss Cheese leans toward buttery, slightly sweet, nutty, less intense than traditional swiss. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Swiss Cheese at typically 1-3 months.

Can You Substitute Brick Cheese for Swiss Cheese?

In most recipes, Brick Cheese and Swiss 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-firm. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Swiss Cheese brings mild, nutty, slightly sweet notes.

Which Is Better, Brick Cheese or Swiss 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, Swiss 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 Swiss Cheese fits dishes calling for mild, nutty, slightly sweet.

Frequently Asked Questions

Is Brick Cheese the same as Swiss Cheese?

No, they're distinct cheeses. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Swiss Cheese typically 1-3 months.

Is Brick Cheese similar to Swiss Cheese?

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

Can I substitute Brick Cheese for Swiss Cheese?

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

Does Brick Cheese taste like Swiss Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Swiss Cheese is mild, nutty, slightly sweet. Aromas also diverge. Brick Cheese leans pungent, rich, and Swiss Cheese is closer to mild, slightly nutty.

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 Swiss Cheese made of?

Swiss Cheese is made from cow milk (pasteurized), using microbial or vegetarian rennet. It's typically aged typically 1-3 months. It originates in United States.

Which should I choose, Brick Cheese or Swiss Cheese?

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