Bitto Cheese vs Roumy Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Roumy Cheese?
- Origin: Bitto Cheese (Italy), Roumy Cheese (Egypt)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Roumy Cheese (hard)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Roumy Cheese (natural)
- Aging: Bitto Cheese (Minimum of 70 days), Roumy Cheese (3 to 4 months)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Bitto Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Italy | Egypt |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Egypt |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Cow's and water buffalo's milk |
| Milk Treatment | Raw | — |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Hard |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Natural |
| Aging | Minimum of 70 days | 3 to 4 months |
| Taste | Mild and sweet when young, stronger and spicier with age | Salty, sharp, strong |
Taste Comparison: Does Bitto Cheese Taste Like Roumy Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Roumy Cheese brings salty, sharp, strong character. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Bitto Cheese for Roumy Cheese?
Bitto Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for hard. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Bitto Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
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Frequently Asked Questions
Is Bitto Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Roumy Cheese comes from Egypt. Bitto Cheese is made from cow and goat milk; Roumy Cheese uses cow and buffalo. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Roumy Cheese 3 to 4 months.
Is Bitto Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Roumy Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Roumy Cheese is salty, sharp, strong.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
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, Bitto Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Roumy Cheese is hard.