Brie Cheese vs Roumy Cheese

Brie Cheese is a soft cow-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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 Brie Cheese and Roumy Cheese?

• Origin: Brie Cheese (France), Roumy Cheese (Egypt)
• Milk type: Brie Cheese (cow's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Brie Cheese (Soft), Roumy Cheese (hard)
• Rind: Brie Cheese (Bloomy), Roumy Cheese (natural)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Roumy Cheese (3 to 4 months)
• Taste: Brie Cheese (Nutty, Mushroom), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Roumy Cheese?

Brie Cheese reads as nutty, mushroom, while Roumy Cheese brings salty, sharp, strong character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Brie Cheese for Roumy Cheese?

Brie Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard. Flavor-wise, Brie Cheese reads as nutty, mushroom while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Brie Cheese or Roumy Cheese?

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

Frequently Asked Questions

Is Brie Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Brie Cheese originates in France, while Roumy Cheese comes from Egypt. Brie Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Roumy Cheese 3 to 4 months.

Is Brie Cheese similar to Roumy Cheese?

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

Can I substitute Brie Cheese for Roumy Cheese?

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

Does Brie Cheese taste like Roumy Cheese?

Brie Cheese reads as nutty, mushroom, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Roumy Cheese is closer to pungent.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. 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, Brie Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Roumy Cheese is hard.