Brin d'Amour Cheese vs Roumy Cheese

Brin d'Amour Cheese is a soft to firm sheep-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Brin d'Amour Cheese?

Brin d'amour is a Corsican raw sheep's milk cheese created in the 1950s. It is known for a natural rind dusted with herbs of the maquis, which pass their flavor into the soft ivory paste as the cheese ages.

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 Brin d'Amour Cheese and Roumy Cheese?

• Origin: Brin d'Amour Cheese (France), Roumy Cheese (Egypt)
• Milk type: Brin d'Amour Cheese (sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Brin d'Amour Cheese (Soft to firm), Roumy Cheese (hard)
• Rind: Brin d'Amour Cheese (Natural), Roumy Cheese (natural)
• Aging: Brin d'Amour Cheese (1 to 3 months), Roumy Cheese (3 to 4 months)
• Taste: Brin d'Amour Cheese (Earthy), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Brin d'Amour Cheese Taste Like Roumy Cheese?

Brin d'Amour Cheese reads as earthy, while Roumy Cheese brings salty, sharp, strong character. On the nose, Brin d'Amour Cheese offers herbaceous, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Brin d'Amour Cheese at 1 to 3 months develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Brin d'Amour Cheese for Roumy Cheese?

Brin d'Amour Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to firm bite and body where the recipe calls for hard. Flavor-wise, Brin d'Amour Cheese reads as earthy while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Brin d'Amour Cheese or Roumy Cheese?

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

Frequently Asked Questions

Is Brin d'Amour Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Brin d'Amour Cheese originates in France, while Roumy Cheese comes from Egypt. Brin d'Amour Cheese is made from sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Brin d'Amour Cheese is typically aged 1 to 3 months, Roumy Cheese 3 to 4 months.

Is Brin d'Amour Cheese similar to Roumy Cheese?

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

Can I substitute Brin d'Amour Cheese for Roumy Cheese?

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

Does Brin d'Amour Cheese taste like Roumy Cheese?

Brin d'Amour Cheese reads as earthy, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Brin d'Amour Cheese leans herbaceous, and Roumy Cheese is closer to pungent.

What is Brin d'Amour Cheese made of?

Brin d'Amour Cheese is made from sheep milk (raw). It's typically aged 1 to 3 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, Brin d'Amour Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brin d'Amour Cheese is soft to firm, while Roumy Cheese is hard.