Edam Cheese vs Roumy Cheese
Edam Cheese is a rubber-textured to crystalline cow-milk cheese from Netherlands, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Edam Cheese?
Edam is a semi-hard Dutch cheese named after the town of Edam in North Holland, sold in flat-ended spheres under a red wax rind. It hardens rather than spoils, which made it the world's most popular cheese from the 14th to the 18th century.
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 Edam Cheese and Roumy Cheese?
- Origin: Edam Cheese (Netherlands), Roumy Cheese (Egypt)
- Milk type: Edam Cheese (cow's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Edam Cheese (Rubber-textured to crystalline), Roumy Cheese (hard)
- Rind: Edam Cheese (Smooth, waxed), Roumy Cheese (natural)
- Aging: Edam Cheese (3 months to longer), Roumy Cheese (3 to 4 months)
- Taste: Edam Cheese (Sweet, milky, nutty, buttery), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Edam Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Netherlands | Egypt |
| Specific Origin | North Of Holland | Egypt |
| Milk Type | Cow's milk | Cow's and water buffalo's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Rubber-textured to crystalline | Hard |
| Rind | Smooth, waxed | Natural |
| Aging | 3 months to longer | 3 to 4 months |
| Taste | Sweet, milky, nutty, buttery | Salty, sharp, strong |
Taste Comparison: Does Edam Cheese Taste Like Roumy Cheese?
Edam Cheese reads as sweet, milky, nutty, buttery, while Roumy Cheese brings salty, sharp, strong character. On the nose, Edam Cheese offers almost no smell when young, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Edam Cheese at 3 months to longer develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Edam Cheese for Roumy Cheese?
Edam Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect rubber-textured to crystalline bite and body where the recipe calls for hard. Flavor-wise, Edam Cheese reads as sweet, milky, nutty, buttery while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Edam Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a rubber-textured to crystalline cheese, go with Edam Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Edam Cheese suits recipes that want sweet, milky, nutty, buttery notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Edam Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Edam Cheese originates in Netherlands, while Roumy Cheese comes from Egypt. Edam Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Edam Cheese is typically aged 3 months to longer, Roumy Cheese 3 to 4 months.
Is Edam Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Edam Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Edam Cheese taste like Roumy Cheese?
Edam Cheese reads as sweet, milky, nutty, buttery, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Edam Cheese leans almost no smell when young, and Roumy Cheese is closer to pungent.
What is Edam Cheese made of?
Edam Cheese is made from cow milk (pasteurized). It's typically aged 3 months to longer. It originates in Netherlands.
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, Edam Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Edam Cheese is rubber-textured to crystalline, while Roumy Cheese is hard.