Baladi Cheese vs Roumy Cheese
Baladi Cheese is a fresh soft, artisan cow, goat, and sheep-milk cheese from Lebanon and Middle East, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Baladi Cheese?
Baladi is a soft white cheese from the Middle East, made from a mixture of goat, cow and sheep milk. It is fresh, unpasteurized, rindless and mild yet rich in flavor, with a shelf life of only about three days.
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 Baladi Cheese and Roumy Cheese?
- Origin: Baladi Cheese (Lebanon and Middle East), Roumy Cheese (Egypt)
- Milk type: Baladi Cheese (cow's, goat's and sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Baladi Cheese (fresh soft, artisan), Roumy Cheese (hard)
- Rind: Baladi Cheese (rindless), Roumy Cheese (natural)
- Taste: Baladi Cheese (buttery, mild, salty, sweet), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Baladi Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Lebanon And Middle East | Egypt |
| Specific Origin | The Middle East | Egypt |
| Milk Type | Cow's, goat's and sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Fresh soft, artisan | Hard |
| Rind | Rindless | Natural |
| Aging | — | 3 to 4 months |
| Taste | Buttery, mild, salty, sweet | Salty, sharp, strong |
Taste Comparison: Does Baladi Cheese Taste Like Roumy Cheese?
Baladi Cheese reads as buttery, mild, salty, sweet, while Roumy Cheese brings salty, sharp, strong character. On the nose, Baladi Cheese offers fresh, contrasted with Roumy Cheese's pungent.
Can You Substitute Baladi Cheese for Roumy Cheese?
Baladi Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh soft, artisan bite and body where the recipe calls for hard. Flavor-wise, Baladi Cheese reads as buttery, mild, salty, sweet while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Baladi Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fresh soft, artisan cheese, go with Baladi Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Baladi Cheese suits recipes that want buttery, mild, salty, sweet notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Baladi Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Baladi Cheese originates in Lebanon and Middle East, while Roumy Cheese comes from Egypt. Baladi Cheese is made from cow, goat, and sheep milk; Roumy Cheese uses cow and buffalo.
Is Baladi Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Baladi Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Baladi Cheese taste like Roumy Cheese?
Baladi Cheese reads as buttery, mild, salty, sweet, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Baladi Cheese leans fresh, and Roumy Cheese is closer to pungent.
What is Baladi Cheese made of?
Baladi Cheese is made from cow, goat, and sheep milk (unpasteurized), using added in powder or tablet form rennet. It originates in Lebanon and Middle East.
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, Baladi Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Baladi Cheese is fresh soft, artisan, while Roumy Cheese is hard.