Brick Cheese vs Queso de Valdeón
Brick Cheese
Queso de Valdeón
Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth and made from cow, goat, and sheep milk, originating in Spain.
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 Queso de Valdeón?
Queso de Valdeón is a Spanish blue cheese made in Posada de Valdeón, in the northeast of León province. It holds PGI status and is known for a very intense blue flavor that stays less biting than that of its cousin Cabrales.
What's the Difference Between Brick Cheese and Queso de Valdeón?
- Origin: Brick Cheese (United States), Queso de Valdeón (Spain)
- Milk type: Brick Cheese (Cow's milk), Queso de Valdeón (Cow’s, or a mix of cow’s, sheep’s, and goat’s milk)
- Texture: Brick Cheese (semi-hard, smear-ripened), Queso de Valdeón (Low elasticity, crumbly, melts in the mouth)
- Rind: Brick Cheese (washed), Queso de Valdeón (Natural, thin, yellowish-gray)
- Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Queso de Valdeón (Minimum 2 months (raw milk), 1 month (pasteurized milk))
- Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Queso de Valdeón (Intense, salty, piquant, lightly ardent)
Side-by-Side Comparison
| Brick Cheese | Queso de Valdeón | |
|---|---|---|
| Country of Origin | United States | Spain |
| Specific Origin | Wisconsin | Posada De Valdeón, León |
| Milk Type | Cow's milk | Cow’s, or a mix of cow’s, sheep’s, and goat’s milk |
| Milk Treatment | — | Raw or pasteurized |
| Texture | Semi-hard, smear-ripened | Low elasticity, crumbly, melts in the mouth |
| Rind | Washed | Natural, thin, yellowish-gray |
| Aging | Best enjoyed at between 10 and 12 weeks | Minimum 2 months (raw milk), 1 month (pasteurized milk) |
| Taste | Sweet and mild when young, matures into strong, ripe cheese with age | Intense, salty, piquant, lightly ardent |
Taste Comparison: Does Brick Cheese Taste Like Queso de Valdeón?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso de Valdeón brings intense, salty, piquant, lightly ardent character. On the nose, Brick Cheese offers pungent, rich, contrasted with Queso de Valdeón's lightly acidic or lactic in semi-ripe cheese; persistent moldy scent when aged. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Queso de Valdeón leans toward fruity, spicy, persistent mold aroma. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Queso de Valdeón at minimum 2 months (raw milk), 1 month (pasteurized milk).
Can You Substitute Brick Cheese for Queso de Valdeón?
Brick Cheese can stand in for Queso de Valdeón 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 low elasticity, crumbly, melts in the mouth. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Queso de Valdeón brings intense, salty, piquant, lightly ardent notes.
Which Is Better, Brick Cheese or Queso de Valdeón?
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 low elasticity, crumbly, melts in the mouth profile, Queso de Valdeón 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 Queso de Valdeón fits dishes calling for intense, salty, piquant, lightly ardent.
Which is your favorite?
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Frequently Asked Questions
Is Brick Cheese the same as Queso de Valdeón?
No, they're distinct cheeses. Brick Cheese originates in United States, while Queso de Valdeón comes from Spain. Brick Cheese is made from cow milk; Queso de Valdeón uses cow, goat, and sheep. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Queso de Valdeón minimum 2 months (raw milk), 1 month (pasteurized milk).
Is Brick Cheese similar to Queso de Valdeón?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Brick Cheese for Queso de Valdeón?
You can, but expect a shift in richness and milk character.
Does Brick Cheese taste like Queso de Valdeón?
Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Queso de Valdeón is intense, salty, piquant, lightly ardent. Aromas also diverge. Brick Cheese leans pungent, rich, and Queso de Valdeón is closer to lightly acidic or lactic in semi-ripe cheese; persistent moldy scent when aged.
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 Queso de Valdeón made of?
Queso de Valdeón is made from cow, goat, and sheep milk (raw or pasteurized). It's typically aged minimum 2 months (raw milk), 1 month (pasteurized milk). It originates in Spain.
Which should I choose, Brick Cheese or Queso de Valdeón?
It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth.