Feta Cheese vs Roumy Cheese
Feta Cheese is a soft, white, aged in brine goat and sheep-milk cheese from Greece, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Feta Cheese?
Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.
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 Feta Cheese and Roumy Cheese?
- Origin: Feta Cheese (Greece), Roumy Cheese (Egypt)
- Milk type: Feta Cheese (goat's and sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Feta Cheese (Soft, white, aged in brine), Roumy Cheese (hard)
- Rind: Feta Cheese (None), Roumy Cheese (natural)
- Aging: Feta Cheese (2 months to longer), Roumy Cheese (3 to 4 months)
- Taste: Feta Cheese (Sharp to mild), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Feta Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Greece | Egypt |
| Specific Origin | Mainland Greece And Lesbos Prefecture | Egypt |
| Milk Type | Goat's and sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Pasteurized, sometimes raw | — |
| Texture | Soft, white, aged in brine | Hard |
| Rind | None | Natural |
| Aging | 2 months to longer | 3 to 4 months |
| Taste | Sharp to mild | Salty, sharp, strong |
Taste Comparison: Does Feta Cheese Taste Like Roumy Cheese?
Feta Cheese reads as sharp to mild, while Roumy Cheese brings salty, sharp, strong character. On the nose, Feta Cheese offers ewe's milk, butter, yoghurt, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Feta Cheese at 2 months to longer develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Feta Cheese for Roumy Cheese?
Feta Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, white, aged in brine bite and body where the recipe calls for hard. Flavor-wise, Feta Cheese reads as sharp to mild while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Feta Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, white, aged in brine cheese, go with Feta Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Feta Cheese suits recipes that want sharp to mild notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
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Frequently Asked Questions
Is Feta Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Feta Cheese originates in Greece, while Roumy Cheese comes from Egypt. Feta Cheese is made from goat and sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Feta Cheese is typically aged 2 months to longer, Roumy Cheese 3 to 4 months.
Is Feta Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Feta Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Feta Cheese taste like Roumy Cheese?
Feta Cheese reads as sharp to mild, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Feta Cheese leans ewe's milk, butter, yoghurt, and Roumy Cheese is closer to pungent.
What is Feta Cheese made of?
Feta Cheese is made from goat and sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.
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, Feta Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Feta Cheese is soft, white, aged in brine, while Roumy Cheese is hard.