Halloumi Cheese vs Roumy Cheese
Halloumi Cheese is a semihard cow, goat, and sheep-milk cheese from Cyprus, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Halloumi Cheese?
Halloumi is a brined cheese from Cyprus, traditionally made from goat and sheep milk, though most modern halloumi also contains cow's milk. It has a high melting point, so it browns on the grill or in a pan without melting, and it squeaks when you chew it.
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 Halloumi Cheese and Roumy Cheese?
- Origin: Halloumi Cheese (Cyprus), Roumy Cheese (Egypt)
- Milk type: Halloumi Cheese (cow's, goat's and sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Halloumi Cheese (Semihard), Roumy Cheese (hard)
- Rind: Halloumi Cheese (No rind), Roumy Cheese (natural)
- Aging: Halloumi Cheese (40 days), Roumy Cheese (3 to 4 months)
- Taste: Halloumi Cheese (Mild, salty), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Halloumi Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Egypt |
| Specific Origin | Cyprus | Egypt |
| Milk Type | Cow's, goat's and sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Traditionally raw, pasteurized commercially | — |
| Texture | Semihard | Hard |
| Rind | No rind | Natural |
| Aging | 40 days | 3 to 4 months |
| Taste | Mild, salty | Salty, sharp, strong |
Taste Comparison: Does Halloumi Cheese Taste Like Roumy Cheese?
Halloumi Cheese reads as mild, salty, while Roumy Cheese brings salty, sharp, strong character. On the nose, Halloumi Cheese offers strong, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Halloumi Cheese at 40 days develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Halloumi Cheese for Roumy Cheese?
Halloumi Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard bite and body where the recipe calls for hard. Flavor-wise, Halloumi Cheese reads as mild, salty while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Halloumi Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semihard cheese, go with Halloumi Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Halloumi Cheese suits recipes that want mild, salty notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Halloumi Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Halloumi Cheese originates in Cyprus, while Roumy Cheese comes from Egypt. Halloumi Cheese is made from cow, goat, and sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Halloumi Cheese is typically aged 40 days, Roumy Cheese 3 to 4 months.
Is Halloumi Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Halloumi Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Halloumi Cheese taste like Roumy Cheese?
Halloumi Cheese reads as mild, salty, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Halloumi Cheese leans strong, and Roumy Cheese is closer to pungent.
What is Halloumi Cheese made of?
Halloumi Cheese is made from cow, goat, and sheep milk (traditionally raw, pasteurized commercially), using mostly vegetable or microbial rennet. It's typically aged 40 days. It originates in Cyprus.
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, Halloumi Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Halloumi Cheese is semihard, while Roumy Cheese is hard.