Herve Cheese vs Roumy Cheese
Herve Cheese is a soft, artisan cow-milk cheese from Belgium, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Herve Cheese?
Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.
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 Herve Cheese and Roumy Cheese?
- Origin: Herve Cheese (Belgium), Roumy Cheese (Egypt)
- Milk type: Herve Cheese (cow's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Herve Cheese (soft, artisan), Roumy Cheese (hard)
- Rind: Herve Cheese (washed), Roumy Cheese (natural)
- Aging: Herve Cheese (about 3 months), Roumy Cheese (3 to 4 months)
- Taste: Herve Cheese (smooth, spicy), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Herve Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Belgium | Egypt |
| Specific Origin | Herve, Province Of Liège, Belgium | Egypt |
| Milk Type | Cow's milk | Cow's and water buffalo's milk |
| Milk Treatment | Raw | — |
| Texture | Soft, artisan | Hard |
| Rind | Washed | Natural |
| Aging | About 3 months | 3 to 4 months |
| Taste | Smooth, spicy | Salty, sharp, strong |
Taste Comparison: Does Herve Cheese Taste Like Roumy Cheese?
Herve Cheese reads as smooth, spicy, while Roumy Cheese brings salty, sharp, strong character. On the nose, Herve Cheese offers pungent, strong, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Herve Cheese at about 3 months develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Herve Cheese for Roumy Cheese?
Herve Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for hard. Flavor-wise, Herve Cheese reads as smooth, spicy while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Herve Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Herve Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Herve Cheese suits recipes that want smooth, spicy notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Herve Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Herve Cheese originates in Belgium, while Roumy Cheese comes from Egypt. Herve Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Herve Cheese is typically aged about 3 months, Roumy Cheese 3 to 4 months.
Is Herve Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Herve Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Herve Cheese taste like Roumy Cheese?
Herve Cheese reads as smooth, spicy, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Herve Cheese leans pungent, strong, and Roumy Cheese is closer to pungent.
What is Herve Cheese made of?
Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.
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, Herve Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Herve Cheese is soft, artisan, while Roumy Cheese is hard.