Caciocavallo Cheese vs Roumy Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Caciocavallo Cheese?

Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.

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 Caciocavallo Cheese and Roumy Cheese?

• Origin: Caciocavallo Cheese (Italy), Roumy Cheese (Egypt)
• Milk type: Caciocavallo Cheese (cow's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Roumy Cheese (hard)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Roumy Cheese (natural)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Roumy Cheese (3 to 4 months)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Roumy Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Roumy Cheese brings salty, sharp, strong character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Caciocavallo Cheese for Roumy Cheese?

Caciocavallo Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to semihard, chewy to crumbly bite and body where the recipe calls for hard. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Caciocavallo Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm to semihard, chewy to crumbly cheese, go with Caciocavallo Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Roumy Cheese comes from Egypt. Caciocavallo Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Roumy Cheese 3 to 4 months.

Is Caciocavallo Cheese similar to Roumy Cheese?

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

Can I substitute Caciocavallo Cheese for Roumy Cheese?

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

Does Caciocavallo Cheese taste like Roumy Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Caciocavallo Cheese leans earthy, and Roumy Cheese is closer to pungent.

What is Caciocavallo Cheese made of?

Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. It originates in Italy.

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, Caciocavallo Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Roumy Cheese is hard.