Chèvre (Goat Cheese) vs Roumy Cheese
Chèvre (Goat Cheese) is a soft goat-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Chèvre (Goat Cheese)?
Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.
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 Chèvre (Goat Cheese) and Roumy Cheese?
- Origin: Chèvre (Goat Cheese) (France), Roumy Cheese (Egypt)
- Milk type: Chèvre (Goat Cheese) (Goat), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Chèvre (Goat Cheese) (soft), Roumy Cheese (hard)
- Rind: Chèvre (Goat Cheese) (light colored), Roumy Cheese (natural)
- Aging: Chèvre (Goat Cheese) (not aged for long), Roumy Cheese (3 to 4 months)
- Taste: Chèvre (Goat Cheese) (tangy), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Chèvre (Goat Cheese) | Roumy Cheese | |
|---|---|---|
| Country of Origin | France | Egypt |
| Specific Origin | France, Especially The Loire Valley And Poitou | Egypt |
| Milk Type | Goat | Cow's and water buffalo's milk |
| Milk Treatment | Pasteurized or unpasteurized | — |
| Texture | Soft | Hard |
| Rind | Light colored | Natural |
| Aging | Not aged for long | 3 to 4 months |
| Taste | Tangy | Salty, sharp, strong |
Taste Comparison: Does Chèvre (Goat Cheese) Taste Like Roumy Cheese?
Chèvre (Goat Cheese) reads as tangy, while Roumy Cheese brings salty, sharp, strong character. On the nose, Chèvre (Goat Cheese) offers goaty, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Chèvre (Goat Cheese) at not aged for long develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Chèvre (Goat Cheese) for Roumy Cheese?
Chèvre (Goat 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, Chèvre (Goat Cheese) reads as tangy while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Chèvre (Goat 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 Chèvre (Goat Cheese). For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Chèvre (Goat Cheese) suits recipes that want tangy notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
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Frequently Asked Questions
Is Chèvre (Goat Cheese) the same as Roumy Cheese?
No, they're distinct cheeses. Chèvre (Goat Cheese) originates in France, while Roumy Cheese comes from Egypt. Chèvre (Goat Cheese) is made from goat milk; Roumy Cheese uses cow and buffalo. Aging also differs: Chèvre (Goat Cheese) is typically aged not aged for long, Roumy Cheese 3 to 4 months.
Is Chèvre (Goat Cheese) similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chèvre (Goat Cheese) for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Chèvre (Goat Cheese) taste like Roumy Cheese?
Chèvre (Goat Cheese) reads as tangy, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Chèvre (Goat Cheese) leans goaty, and Roumy Cheese is closer to pungent.
What is Chèvre (Goat Cheese) made of?
Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. 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, Chèvre (Goat Cheese) or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chèvre (Goat Cheese) is soft, while Roumy Cheese is hard.