Brick Cheese vs Wensleydale Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Wensleydale Cheese is firm and crumbly and made from cow milk, originating in 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 Wensleydale Cheese?

Wensleydale is a supple, crumbly cow's milk cheese that started in Wensleydale, North Yorkshire. It has a faint honey aroma, pairs well with sweet fruit, and owes much of its modern fame to Wallace and Gromit.

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

• Origin: Brick Cheese (United States), Wensleydale Cheese (United Kingdom)
• Texture: Brick Cheese (semi-hard, smear-ripened), Wensleydale Cheese (Firm and crumbly)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Wensleydale Cheese (1 to 4 months old)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Wensleydale Cheese (Fresh, lemony tang)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Wensleydale Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Wensleydale Cheese brings fresh, lemony tang character. On the nose, Brick Cheese offers pungent, rich, contrasted with Wensleydale Cheese's slight honey. More specifically, Brick Cheese shows sweet and mild when unaged, nuttier with a stronger smell after aging, while Wensleydale Cheese leans toward creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Wensleydale Cheese at 1 to 4 months old.

Can You Substitute Brick Cheese for Wensleydale Cheese?

In most recipes, Brick Cheese and Wensleydale 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 firm and crumbly. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Wensleydale Cheese brings fresh, lemony tang notes.

Which Is Better, Brick Cheese or Wensleydale 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 firm and crumbly profile, Wensleydale 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 Wensleydale Cheese fits dishes calling for fresh, lemony tang.

Frequently Asked Questions

Is Brick Cheese the same as Wensleydale Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Wensleydale Cheese comes from United Kingdom. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Wensleydale Cheese 1 to 4 months old.

Is Brick Cheese similar to Wensleydale Cheese?

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

Can I substitute Brick Cheese for Wensleydale Cheese?

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

Does Brick Cheese taste like Wensleydale Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Wensleydale Cheese is fresh, lemony tang. Aromas also diverge. Brick Cheese leans pungent, rich, and Wensleydale Cheese is closer to slight honey.

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 Wensleydale Cheese made of?

Wensleydale Cheese is made from cow milk (pressed). It's typically aged 1 to 4 months old. It originates in United Kingdom.

Which should I choose, Brick Cheese or Wensleydale Cheese?

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