Castelo Branco Cheese vs Roumy Cheese
Castelo Branco Cheese is a semisoft to hard goat and sheep-milk cheese from Portugal, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Castelo Branco Cheese?
Castelo Branco is a soft Portuguese cheese made from goat or sheep milk and named after the city of Castelo Branco. It has carried a Protected Designation of Origin since 1996 and runs about 45% fat.
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 Castelo Branco Cheese and Roumy Cheese?
- Origin: Castelo Branco Cheese (Portugal), Roumy Cheese (Egypt)
- Milk type: Castelo Branco Cheese (goat's and sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Castelo Branco Cheese (Semisoft to hard), Roumy Cheese (hard)
- Aging: Castelo Branco Cheese (At least 90 days (for hard)), Roumy Cheese (3 to 4 months)
- Taste: Castelo Branco Cheese (sour, spicy, tangy), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Castelo Branco Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Portugal | Egypt |
| Specific Origin | Beira Baixa Province (Central Part Of Portugal) | Egypt |
| Milk Type | Goat's and sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Raw | — |
| Texture | Semisoft to hard | Hard |
| Rind | Natural | Natural |
| Aging | At least 90 days (for hard) | 3 to 4 months |
| Taste | Sour, spicy, tangy | Salty, sharp, strong |
Taste Comparison: Does Castelo Branco Cheese Taste Like Roumy Cheese?
Castelo Branco Cheese reads as sour, spicy, tangy, while Roumy Cheese brings salty, sharp, strong character. On the nose, Castelo Branco Cheese offers aromatic, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Castelo Branco Cheese at at least 90 days (for hard) develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Castelo Branco Cheese for Roumy Cheese?
Castelo Branco Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft to hard bite and body where the recipe calls for hard. Flavor-wise, Castelo Branco Cheese reads as sour, spicy, tangy while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Castelo Branco Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft to hard cheese, go with Castelo Branco Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Castelo Branco Cheese suits recipes that want sour, spicy, tangy notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
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Frequently Asked Questions
Is Castelo Branco Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Castelo Branco Cheese originates in Portugal, while Roumy Cheese comes from Egypt. Castelo Branco Cheese is made from goat and sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Castelo Branco Cheese is typically aged at least 90 days (for hard), Roumy Cheese 3 to 4 months.
Is Castelo Branco Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Castelo Branco Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Castelo Branco Cheese taste like Roumy Cheese?
Castelo Branco Cheese reads as sour, spicy, tangy, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Castelo Branco Cheese leans aromatic, and Roumy Cheese is closer to pungent.
What is Castelo Branco Cheese made of?
Castelo Branco Cheese is made from goat and sheep milk (raw), using artichoke thistle enzyme rennet. It's typically aged at least 90 days (for hard). It originates in Portugal.
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, Castelo Branco Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Castelo Branco Cheese is semisoft to hard, while Roumy Cheese is hard.