Brick Cheese vs Tomme Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

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 Tomme Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

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

• Origin: Brick Cheese (United States), Tomme Cheese (France and Switzerland)
• Milk type: Brick Cheese (Cow's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Tomme Cheese (Creamy, pliable)
• Rind: Brick Cheese (washed), Tomme Cheese (Grayish natural)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Tomme Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Tomme Cheese brings varied character. On the nose, Brick Cheese offers pungent, rich, contrasted with Tomme Cheese's milky. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Brick Cheese for Tomme Cheese?

Brick Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Tomme Cheese brings varied notes.

Which Is Better, Brick Cheese or Tomme 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 creamy, pliable profile, Tomme 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 Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Brick Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Tomme Cheese comes from France and Switzerland. Brick Cheese is made from cow milk; Tomme Cheese uses cow, goat, or sheep.

Is Brick Cheese similar to Tomme Cheese?

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

Can I substitute Brick Cheese for Tomme Cheese?

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

Does Brick Cheese taste like Tomme Cheese?

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

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 Tomme Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Brick Cheese or Tomme Cheese?

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