Cabrales Cheese vs Roumy Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

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 Cabrales Cheese and Roumy Cheese?

• Origin: Cabrales Cheese (Spain), Roumy Cheese (Egypt)
• Milk type: Cabrales Cheese (cow's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Roumy Cheese (hard)
• Rind: Cabrales Cheese (Natural), Roumy Cheese (natural)
• Aging: Cabrales Cheese (2 to 3 months), Roumy Cheese (3 to 4 months)
• Taste: Cabrales Cheese (Intense, piquant), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Roumy Cheese?

Cabrales Cheese reads as intense, piquant, while Roumy Cheese brings salty, sharp, strong character. On the nose, Cabrales Cheese offers strong, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Cabrales Cheese for Roumy Cheese?

Cabrales Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for hard. Flavor-wise, Cabrales Cheese reads as intense, piquant while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Cabrales Cheese or Roumy Cheese?

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

Frequently Asked Questions

Is Cabrales Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Roumy Cheese comes from Egypt. Cabrales Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Roumy Cheese 3 to 4 months.

Is Cabrales Cheese similar to Roumy Cheese?

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

Can I substitute Cabrales Cheese for Roumy Cheese?

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

Does Cabrales Cheese taste like Roumy Cheese?

Cabrales Cheese reads as intense, piquant, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Cabrales Cheese leans strong, and Roumy Cheese is closer to pungent.

What is Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.

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, Cabrales Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Roumy Cheese is hard.