Brick Cheese vs Tolminc Cheese

Q: Is Brick Cheese the same as Tolminc Cheese?

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

Q: Can I substitute Brick Cheese for Tolminc Cheese?

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

Q: Which should I choose, Brick Cheese or Tolminc 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 is a semi-hard, smear-ripened cow-milk cheese from United States, while Tolminc Cheese is semifirm and made from cow milk, originating in Slovenia.

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 Tolminc Cheese?

Tolminc is a Slovenian hard cheese made from cow's milk in the Upper Soča Valley, where it carries a protected designation of origin. It ripens at least two months and tastes sweet and piquant, with an elastic yellowish paste and small holes.

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

Origin: Brick Cheese (United States), Tolminc Cheese (Slovenia)
Texture: Brick Cheese (semi-hard, smear-ripened), Tolminc Cheese (Semifirm)
Rind: Brick Cheese (washed), Tolminc Cheese (Smooth and pale yellow)
Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Tolminc Cheese (At least two months)
Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Tolminc Cheese (Sweet, milky, tangy, slightly nutty)

Side-by-Side Comparison

	Brick Cheese	Tolminc Cheese
Country of Origin	United States	Slovenia
Specific Origin	Wisconsin	Tolmin, Foothills Of The Slovenian Alps
Milk Type	Cow's milk	Whole or partly skim raw cow’s milk
Milk Treatment	—	Raw or pasteurized at 57 to 68 °C
Texture	Semi-hard, smear-ripened	Semifirm
Rind	Washed	Smooth and pale yellow
Aging	Best enjoyed at between 10 and 12 weeks	At least two months
Taste	Sweet and mild when young, matures into strong, ripe cheese with age	Sweet, milky, tangy, slightly nutty

Taste Comparison: Does Brick Cheese Taste Like Tolminc Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Tolminc Cheese brings sweet, milky, tangy, slightly nutty character. On the nose, Brick Cheese offers pungent, rich, contrasted with Tolminc Cheese's sweet and milky, becomes more intense and tangy with maturation. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Tolminc Cheese leans toward sweet and milky in young cheeses, intensifies with age. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Tolminc Cheese at at least two months.

Can You Substitute Brick Cheese for Tolminc Cheese?

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

Which Is Better, Brick Cheese or Tolminc 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 semifirm profile, Tolminc 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 Tolminc Cheese fits dishes calling for sweet, milky, tangy, slightly nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Brick Cheese the same as Tolminc Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Tolminc Cheese comes from Slovenia. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Tolminc Cheese at least two months.

Is Brick Cheese similar to Tolminc Cheese?

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

Can I substitute Brick Cheese for Tolminc Cheese?

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

Does Brick Cheese taste like Tolminc Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Tolminc Cheese is sweet, milky, tangy, slightly nutty. Aromas also diverge. Brick Cheese leans pungent, rich, and Tolminc Cheese is closer to sweet and milky, becomes more intense and tangy with maturation.

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 Tolminc Cheese made of?

Tolminc Cheese is made from cow milk (raw or pasteurized at 57 to 68 °c), using traditional rennet. It's typically aged at least two months. It originates in Slovenia.

Which should I choose, Brick Cheese or Tolminc Cheese?

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