Armenian String Cheese vs Roumy Cheese

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

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 Armenian String Cheese and Roumy Cheese?

• Origin: Armenian String Cheese (Armenia), Roumy Cheese (Egypt)
• Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Armenian String Cheese (semi-soft), Roumy Cheese (hard)
• Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Roumy Cheese (3 to 4 months)
• Taste: Armenian String Cheese (mild), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Armenian String Cheese Taste Like Roumy Cheese?

Armenian String Cheese reads as mild, while Roumy Cheese brings salty, sharp, strong character. Aging plays into this as well. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Armenian String Cheese for Roumy Cheese?

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

Which Is Better, Armenian String Cheese or Roumy Cheese?

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

Frequently Asked Questions

Is Armenian String Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Roumy Cheese comes from Egypt. Armenian String Cheese is made from cow, goat, or sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Roumy Cheese 3 to 4 months.

Is Armenian String Cheese similar to Roumy Cheese?

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

Can I substitute Armenian String Cheese for Roumy Cheese?

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

Does Armenian String Cheese taste like Roumy Cheese?

Armenian String Cheese reads as mild, while Roumy Cheese is salty, sharp, strong.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

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, Armenian String Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Roumy Cheese is hard.