Brick Cheese vs Roumy Cheese

Brick Cheese is a semi-hard, smear-ripened cow-milk cheese from United States, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Brick Cheese?

Brick cheese is a Wisconsin cheese pressed into brick shape and ripened on the surface with Brevibacterium linens. Young, it is sweet, mild and melts well; aged, it smells stronger and tastes nuttier. It is the traditional cheese on Detroit-style pizza.

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 Brick Cheese and Roumy Cheese?

• Origin: Brick Cheese (United States), Roumy Cheese (Egypt)
• Milk type: Brick Cheese (Cow's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Brick Cheese (semi-hard, smear-ripened), Roumy Cheese (hard)
• Rind: Brick Cheese (washed), Roumy Cheese (natural)
• Aging: Brick Cheese (Best enjoyed at between 10 and 12 weeks), Roumy Cheese (3 to 4 months)
• Taste: Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Brick Cheese Taste Like Roumy Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Roumy Cheese brings salty, sharp, strong character. On the nose, Brick Cheese offers pungent, rich, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Brick Cheese at best enjoyed at between 10 and 12 weeks develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Brick Cheese for Roumy Cheese?

Brick Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, smear-ripened bite and body where the recipe calls for hard. Flavor-wise, Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Brick Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, smear-ripened cheese, go with Brick Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Brick Cheese suits recipes that want sweet and mild when young, matures into strong, ripe cheese with age notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Frequently Asked Questions

Is Brick Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Brick Cheese originates in United States, while Roumy Cheese comes from Egypt. Brick Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Brick Cheese is typically aged best enjoyed at between 10 and 12 weeks, Roumy Cheese 3 to 4 months.

Is Brick Cheese similar to Roumy Cheese?

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

Can I substitute Brick Cheese for Roumy Cheese?

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

Does Brick Cheese taste like Roumy Cheese?

Brick Cheese reads as sweet and mild when young, matures into strong, ripe cheese with age, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Brick Cheese leans pungent, rich, and Roumy Cheese is closer to pungent.

What is Brick Cheese made of?

Brick Cheese is made from cow milk. It's typically aged best enjoyed at between 10 and 12 weeks. It originates in United States.

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, Brick Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brick Cheese is semi-hard, smear-ripened, while Roumy Cheese is hard.