Queijo de Azeitão vs Roumy Cheese

Q: Is Queijo de Azeitão the same as Roumy Cheese?

No. Queijo de Azeitão and Roumy Cheese are distinct cheeses from Portugal and Egypt respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Queijo de Azeitão for Roumy Cheese?

In most recipes you can swap Queijo de Azeitão for Roumy Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Queijo de Azeitão or Roumy Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Queijo de Azeitão?

Queijo de Azeitão is a Portuguese cheese from the town of Azeitão, produced in Setúbal, Palmela and Sesimbra. It holds EU PDO status and was named one of the 50 best gastronomic products in the world at the 2014 Great Taste Awards.

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 Queijo de Azeitão and Roumy Cheese?

Origin: Queijo de Azeitão (Portugal), Roumy Cheese (Egypt)
Milk type: Queijo de Azeitão (Sheep), Roumy Cheese (cow's and water buffalo's milk)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Roumy Cheese (hard)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Roumy Cheese (natural)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Roumy Cheese (3 to 4 months)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

	Queijo de Azeitão	Roumy Cheese
Country of Origin	Portugal	Egypt
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Egypt
Milk Type	Sheep	Cow's and water buffalo's milk
Milk Treatment	Raw	—
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Hard
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Natural
Aging	Minimum curing time is 16 days	3 to 4 months
Taste	Slightly piquant, a mix of sharp and salty	Salty, sharp, strong

Taste Comparison: Does Queijo de Azeitão Taste Like Roumy Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Roumy Cheese brings salty, sharp, strong character. On the nose, Queijo de Azeitão offers mild, delicate, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Queijo de Azeitão for Roumy Cheese?

Queijo de Azeitão can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes bite and body where the recipe calls for hard. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Queijo de Azeitão or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes cheese, go with Queijo de Azeitão. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Roumy Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Roumy Cheese comes from Egypt. Queijo de Azeitão is made from sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Roumy Cheese 3 to 4 months.

Is Queijo de Azeitão similar to Roumy Cheese?

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

Can I substitute Queijo de Azeitão for Roumy Cheese?

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

Does Queijo de Azeitão taste like Roumy Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Queijo de Azeitão leans mild, delicate, and Roumy Cheese is closer to pungent.

What is Queijo de Azeitão made of?

Queijo de Azeitão is made from sheep milk (raw), using cardoon (cynara cardunculus l.) preparation rennet. It's typically aged minimum curing time is 16 days. It originates in Portugal.

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, Queijo de Azeitão or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queijo de Azeitão is semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes, while Roumy Cheese is hard.