Blue Cheese vs Roumy Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Roumy Cheese?

• Origin: Blue Cheese (France), Roumy Cheese (Egypt)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Roumy Cheese (hard)
• Rind: Blue Cheese (Natural), Roumy Cheese (natural)
• Aging: Blue Cheese (Typically aged 2-6 months), Roumy Cheese (3 to 4 months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Roumy Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Roumy Cheese brings salty, sharp, strong character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Blue Cheese for Roumy Cheese?

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

Which Is Better, Blue Cheese or Roumy Cheese?

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

Frequently Asked Questions

Is Blue Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Roumy Cheese comes from Egypt. Blue Cheese is made from cow, goat, or sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Roumy Cheese 3 to 4 months.

Is Blue Cheese similar to Roumy Cheese?

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

Can I substitute Blue Cheese for Roumy Cheese?

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

Does Blue Cheese taste like Roumy Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Roumy Cheese is closer to pungent.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. 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, Blue Cheese or Roumy Cheese?

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