Anari Cheese vs Roumy Cheese

Anari Cheese is a soft, crumbly curds goat or sheep-milk cheese from Cyprus, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Anari Cheese?

Anari is a fresh, mild whey cheese from Cyprus, made mostly from the whey left over from halloumi or kefalotyri. Soft and chalk-white when young, it is eaten with carob syrup or honey, or salted and dried into a hard cheese for grating.

What Is Roumy Cheese?

Rumi, also spelled Roumy, is the main hard cheese of Egypt, made from cow's or buffalo milk with no starter culture. Three to four months of aging give it an open texture, a pungent smell and a sharp flavor that gets saltier with age.

What's the Difference Between Anari Cheese and Roumy Cheese?

• Origin: Anari Cheese (Cyprus), Roumy Cheese (Egypt)
• Milk type: Anari Cheese (goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Anari Cheese (Soft, crumbly curds), Roumy Cheese (hard)
• Aging: Anari Cheese (Fresh (2-3 days shelf life), Salted (microbiologically safe for up to 6 months)), Roumy Cheese (3 to 4 months)
• Taste: Anari Cheese (Very mild nutty flavor), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Anari Cheese Taste Like Roumy Cheese?

Anari Cheese reads as very mild nutty flavor, while Roumy Cheese brings salty, sharp, strong character. On the nose, Anari Cheese offers highly perishable, nutty, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Anari Cheese at fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months) develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Anari Cheese for Roumy Cheese?

Anari Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, crumbly curds bite and body where the recipe calls for hard. Flavor-wise, Anari Cheese reads as very mild nutty flavor while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Anari Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, crumbly curds cheese, go with Anari Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Anari Cheese suits recipes that want very mild nutty flavor notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Frequently Asked Questions

Is Anari Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Anari Cheese originates in Cyprus, while Roumy Cheese comes from Egypt. Anari Cheese is made from goat or sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Anari Cheese is typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months), Roumy Cheese 3 to 4 months.

Is Anari Cheese similar to Roumy Cheese?

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

Can I substitute Anari Cheese for Roumy Cheese?

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

Does Anari Cheese taste like Roumy Cheese?

Anari Cheese reads as very mild nutty flavor, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Anari Cheese leans highly perishable, nutty, and Roumy Cheese is closer to pungent.

What is Anari Cheese made of?

Anari Cheese is made from goat or sheep milk (gradually heated to 149–158°f, then to 194°f). It's typically aged fresh (2-3 days shelf life), salted (microbiologically safe for up to 6 months). It originates in Cyprus.

What is Roumy Cheese made of?

Roumy Cheese is made from cow and buffalo milk. It's typically aged 3 to 4 months. It originates in Egypt.

Which should I choose, Anari Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anari Cheese is soft, crumbly curds, while Roumy Cheese is hard.