Brick Cheese vs Tilsit Cheese

Q: Is Brick Cheese the same as Tilsit Cheese?

No. Brick Cheese and Tilsit Cheese are distinct cheeses from United States and Germany respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brick Cheese for Tilsit Cheese?

In most recipes you can swap Brick Cheese for Tilsit Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Brick Cheese or Tilsit Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brick Cheese

Tilsit Cheese

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

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 Tilsit Cheese?

Tilsit, also spelled Tilsiter, is a pale yellow semihard smear-ripened cow's milk cheese created in the mid-19th century by Prussian-Swiss settlers in the East Prussian town of Tilsit. It is medium firm with irregular holes, and often flavoured with caraway seed.

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

Origin: Brick Cheese (United States), Tilsit Cheese (Germany)
Texture: Brick Cheese (semi-hard, smear-ripened), Tilsit Cheese (Semi-Hard)
Rind: Brick Cheese (washed), Tilsit Cheese (Washed-rind/ Dry rind)
Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Tilsit Cheese (3 months / Variable)
Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Tilsit Cheese (Pungent, balanced)

Side-by-Side Comparison

	Brick Cheese	Tilsit Cheese
Country of Origin	United States	Germany
Specific Origin	Wisconsin	Northern Germany/Baltic And Northern Switzerland
Milk Type	Cow's milk	Cow’s milk
Milk Treatment	—	Raw and pasteurized
Texture	Semi-hard, smear-ripened	Semi-Hard
Rind	Washed	Washed-rind/ Dry rind
Aging	Best enjoyed at between 10 and 12 weeks	3 months / Variable
Taste	Sweet and mild when young, matures into strong, ripe cheese with age	Pungent, balanced

Taste Comparison: Does Brick Cheese Taste Like Tilsit Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Tilsit Cheese brings pungent, balanced character. On the nose, Brick Cheese offers pungent, rich, contrasted with Tilsit Cheese's pungent, complex. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Tilsit Cheese leans toward northern: pungent aroma, sweet; swiss: strong, sweetness. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Tilsit Cheese at 3 months / variable.

Can You Substitute Brick Cheese for Tilsit Cheese?

In most recipes, Brick Cheese and Tilsit 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. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Tilsit Cheese brings pungent, balanced notes.

Which Is Better, Brick Cheese or Tilsit 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 profile, Tilsit 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 Tilsit Cheese fits dishes calling for pungent, balanced.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Brick Cheese the same as Tilsit Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Tilsit Cheese comes from Germany. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Tilsit Cheese 3 months / variable.

Is Brick Cheese similar to Tilsit Cheese?

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

Can I substitute Brick Cheese for Tilsit Cheese?

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

Does Brick Cheese taste like Tilsit Cheese?

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

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 Tilsit Cheese made of?

Tilsit Cheese is made from cow milk (raw and pasteurized), using traditional rennet. It's typically aged 3 months / variable. It originates in Germany.

Which should I choose, Brick Cheese or Tilsit Cheese?

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