Bleu des Causses Cheese vs Roumy Cheese
Bleu des Causses Cheese is a semisoft; blue-veined cow-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Bleu des Causses Cheese?
Bleu des Causses is a French blue cheese made from whole cow's milk and ripened three to six months in the limestone caves of the Gorges du Tarn. Many people treat it as a gentler cow's milk counterpart to Roquefort.
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 Bleu des Causses Cheese and Roumy Cheese?
- Origin: Bleu des Causses Cheese (France), Roumy Cheese (Egypt)
- Milk type: Bleu des Causses Cheese (Cow’s milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Bleu des Causses Cheese (Semisoft; Blue-veined), Roumy Cheese (hard)
- Aging: Bleu des Causses Cheese (At least 70 days and not more than 190 days), Roumy Cheese (3 to 4 months)
- Taste: Bleu des Causses Cheese (Sweet yet spicy, not too salty or bitter), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Bleu des Causses Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | France | Egypt |
| Specific Origin | Gorges Du Tarn, Languedoc Region; Five Cantons Of Aveyron (Campagnac, Cornus, Millau, Peyreleau, Saint Affrique), Trier (Gard), Pégairolles Of Escalette (Hérault) | Egypt |
| Milk Type | Cow’s milk | Cow's and water buffalo's milk |
| Milk Treatment | Raw | — |
| Texture | Semisoft; Blue-veined | Hard |
| Rind | — | Natural |
| Aging | At least 70 days and not more than 190 days | 3 to 4 months |
| Taste | Sweet yet spicy, not too salty or bitter | Salty, sharp, strong |
Taste Comparison: Does Bleu des Causses Cheese Taste Like Roumy Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Roumy Cheese brings salty, sharp, strong character. On the nose, Bleu des Causses Cheese offers sophisticated bouquet, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Bleu des Causses Cheese at at least 70 days and not more than 190 days develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Bleu des Causses Cheese for Roumy Cheese?
Bleu des Causses Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft; blue-veined bite and body where the recipe calls for hard. Flavor-wise, Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Bleu des Causses Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft; blue-veined cheese, go with Bleu des Causses Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Bleu des Causses Cheese suits recipes that want sweet yet spicy, not too salty or bitter notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
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Frequently Asked Questions
Is Bleu des Causses Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Bleu des Causses Cheese originates in France, while Roumy Cheese comes from Egypt. Bleu des Causses Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Bleu des Causses Cheese is typically aged at least 70 days and not more than 190 days, Roumy Cheese 3 to 4 months.
Is Bleu des Causses Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bleu des Causses Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Bleu des Causses Cheese taste like Roumy Cheese?
Bleu des Causses Cheese reads as sweet yet spicy, not too salty or bitter, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Bleu des Causses Cheese leans sophisticated bouquet, and Roumy Cheese is closer to pungent.
What is Bleu des Causses Cheese made of?
Bleu des Causses Cheese is made from cow milk (raw). It's typically aged at least 70 days and not more than 190 days. It originates in France.
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, Bleu des Causses Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu des Causses Cheese is semisoft; blue-veined, while Roumy Cheese is hard.