Farmer's Cheese vs Roumy Cheese
Farmer's Cheese is a soft cow, goat, or sheep-milk cheese, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Farmer's Cheese?
Farmer's cheese is pressed curds, an unripened cheese made by adding rennet and a bacterial starter to milk. It comes from cow, sheep or goat milk, and the style ranges from pressed cottage cheese to a firm wheel close to Monterey Jack.
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 Farmer's Cheese and Roumy Cheese?
- Milk type: Farmer's Cheese (cow's, goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Farmer's Cheese (soft), Roumy Cheese (hard)
- Aging: Farmer's Cheese (unripened), Roumy Cheese (3 to 4 months)
- Taste: Farmer's Cheese (creamy), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Farmer's Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | — | Egypt |
| Specific Origin | — | Egypt |
| Milk Type | Cow's, goat's or sheep's milk | Cow's and water buffalo's milk |
| Texture | Soft | Hard |
| Rind | Natural | Natural |
| Aging | Unripened | 3 to 4 months |
| Taste | Creamy | Salty, sharp, strong |
Taste Comparison: Does Farmer's Cheese Taste Like Roumy Cheese?
Farmer's Cheese reads as creamy, while Roumy Cheese brings salty, sharp, strong character. Aging plays into this as well. Farmer's Cheese at unripened develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Farmer's Cheese for Roumy Cheese?
Farmer's 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, Farmer's Cheese reads as creamy while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Farmer's 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 Farmer's Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Farmer's Cheese suits recipes that want creamy notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Farmer's Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Farmer's Cheese is made from cow, goat, or sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Farmer's Cheese is typically aged unripened, Roumy Cheese 3 to 4 months.
Is Farmer's Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Farmer's Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Farmer's Cheese taste like Roumy Cheese?
Farmer's Cheese reads as creamy, while Roumy Cheese is salty, sharp, strong.
What is Farmer's Cheese made of?
Farmer's Cheese is made from cow, goat, or sheep milk, using animal rennet. It's typically aged unripened.
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, Farmer's Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Farmer's Cheese is soft, while Roumy Cheese is hard.