Brick Cheese vs Vulscombe Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Vulscombe Cheese is fresh soft, artisan and made from goat milk, originating in England and United Kingdom.

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 Vulscombe Cheese?

Vulscombe is a fresh, soft cheese produced in Tiverton, England, using pasteurized goat's milk. It has a creamy white appearance and is known for its mild yet spicy flavor profile. The cheese carries a goaty and herbal aroma, offering a rich and refreshing taste experience. Without a rind, Vulscombe maintains a smooth and delicate texture, making it an excellent choice for spreading on bread or pairing with fresh vegetables. Its artisan quality reflects the careful craftsmanship in its production. With a fat content of 45%, it offers a satisfying creaminess without being overpowering. Ideal for those who appreciate the subtlety and freshness of goat's milk cheeses.

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

• Origin: Brick Cheese (United States), Vulscombe Cheese (England and United Kingdom)
• Milk type: Brick Cheese (Cow's milk), Vulscombe Cheese (goat's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Vulscombe Cheese (fresh soft, artisan)
• Rind: Brick Cheese (washed), Vulscombe Cheese (rindless)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Vulscombe Cheese (herbaceous, mild, spicy)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Vulscombe Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Vulscombe Cheese brings herbaceous, mild, spicy character. On the nose, Brick Cheese offers pungent, rich, contrasted with Vulscombe Cheese's goaty, herbal, rich.

Can You Substitute Brick Cheese for Vulscombe Cheese?

Brick Cheese can stand in for Vulscombe 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 fresh soft, artisan. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Vulscombe Cheese brings herbaceous, mild, spicy notes.

Which Is Better, Brick Cheese or Vulscombe 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 fresh soft, artisan profile, Vulscombe 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 Vulscombe Cheese fits dishes calling for herbaceous, mild, spicy.

Frequently Asked Questions

Is Brick Cheese the same as Vulscombe Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Vulscombe Cheese comes from England and United Kingdom. Brick Cheese is made from cow milk; Vulscombe Cheese uses goat.

Is Brick Cheese similar to Vulscombe Cheese?

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

Can I substitute Brick Cheese for Vulscombe Cheese?

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

Does Brick Cheese taste like Vulscombe Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Vulscombe Cheese is herbaceous, mild, spicy. Aromas also diverge. Brick Cheese leans pungent, rich, and Vulscombe Cheese is closer to goaty, herbal, rich.

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 Vulscombe Cheese made of?

Vulscombe Cheese is made from goat milk (pasteurized). It originates in England and United Kingdom.

Which should I choose, Brick Cheese or Vulscombe Cheese?

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