Idiazabal Cheese vs Roumy Cheese

Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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 Idiazabal Cheese and Roumy Cheese?

• Origin: Idiazabal Cheese (Spain), Roumy Cheese (Egypt)
• Milk type: Idiazabal Cheese (Sheep), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Idiazabal Cheese (Firm, slightly elastic), Roumy Cheese (hard)
• Rind: Idiazabal Cheese (Hard, smooth), Roumy Cheese (natural)
• Aging: Idiazabal Cheese (60 days), Roumy Cheese (3 to 4 months)
• Taste: Idiazabal Cheese (Intense, slightly piquant), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Idiazabal Cheese Taste Like Roumy Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Roumy Cheese brings salty, sharp, strong character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Idiazabal Cheese at 60 days develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Idiazabal Cheese for Roumy Cheese?

Idiazabal Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, slightly elastic bite and body where the recipe calls for hard. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Idiazabal Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, slightly elastic cheese, go with Idiazabal Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Frequently Asked Questions

Is Idiazabal Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while Roumy Cheese comes from Egypt. Idiazabal Cheese is made from sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Idiazabal Cheese is typically aged 60 days, Roumy Cheese 3 to 4 months.

Is Idiazabal Cheese similar to Roumy Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Idiazabal Cheese for Roumy Cheese?

You can, but expect a shift in richness and milk character.

Does Idiazabal Cheese taste like Roumy Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Roumy Cheese is closer to pungent.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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, Idiazabal Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Roumy Cheese is hard.