Kalathaki Limnou Cheese vs Roumy Cheese

Q: Is Kalathaki Limnou Cheese the same as Roumy Cheese?

No. Kalathaki Limnou Cheese and Roumy Cheese are distinct cheeses from Greece and Egypt respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Is Kalathaki Limnou Cheese similar to Roumy Cheese?

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

Q: Can I substitute Kalathaki Limnou Cheese for Roumy Cheese?

In most recipes you can swap Kalathaki Limnou Cheese for Roumy Cheese, though the result will shift in richness and milk character.

Q: Does Kalathaki Limnou Cheese taste like Roumy Cheese?

Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Roumy Cheese is salty, sharp, strong.

Q: What is Kalathaki Limnou Cheese made of?

Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. It originates in Greece.

Q: 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.

Q: Which should I choose, Kalathaki Limnou Cheese or Roumy Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Kalathaki Limnou Cheese is a soft goat or sheep-milk cheese from Greece, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Kalathaki Limnou Cheese?

Kalathaki Limnou is a fresh brined cheese from the Greek island of Lemnos, made from sheep's milk with up to 30 percent goat's milk. Protected as a PDO since 1996, it is named for the small basket molds that leave their pattern on its surface.

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 Kalathaki Limnou Cheese and Roumy Cheese?

Origin: Kalathaki Limnou Cheese (Greece), Roumy Cheese (Egypt)
Milk type: Kalathaki Limnou Cheese (Pasteurized sheep's milk, Goat’s milk (up to 30%)), Roumy Cheese (cow's and water buffalo's milk)
Texture: Kalathaki Limnou Cheese (Soft), Roumy Cheese (hard)
Rind: Kalathaki Limnou Cheese (No external rind), Roumy Cheese (natural)
Aging: Kalathaki Limnou Cheese (Three weeks at 14-18°C, then at least two months at <6°C), Roumy Cheese (3 to 4 months)
Taste: Kalathaki Limnou Cheese (Pleasant, slightly acidic), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

	Kalathaki Limnou Cheese	Roumy Cheese
Country of Origin	Greece	Egypt
Specific Origin	Lemnos, Aegean Sea	Egypt
Milk Type	Pasteurized sheep's milk, Goat’s milk (up to 30%)	Cow's and water buffalo's milk
Milk Treatment	Pasteurized	—
Texture	Soft	Hard
Rind	No external rind	Natural
Aging	Three weeks at 14-18°C, then at least two months at <6°C	3 to 4 months
Taste	Pleasant, slightly acidic	Salty, sharp, strong

Taste Comparison: Does Kalathaki Limnou Cheese Taste Like Roumy Cheese?

Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Roumy Cheese brings salty, sharp, strong character. On the nose, Kalathaki Limnou Cheese offers rich, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Kalathaki Limnou Cheese at three weeks at 14-18°c, then at least two months at <6°c develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Kalathaki Limnou Cheese for Roumy Cheese?

Kalathaki Limnou 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, Kalathaki Limnou Cheese reads as pleasant, slightly acidic while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Kalathaki Limnou 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 Kalathaki Limnou Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Kalathaki Limnou Cheese suits recipes that want pleasant, slightly acidic 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 Kalathaki Limnou Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Kalathaki Limnou Cheese originates in Greece, while Roumy Cheese comes from Egypt. Kalathaki Limnou Cheese is made from goat or sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Kalathaki Limnou Cheese is typically aged three weeks at 14-18°c, then at least two months at <6°c, Roumy Cheese 3 to 4 months.

Is Kalathaki Limnou Cheese similar to Roumy Cheese?

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

Can I substitute Kalathaki Limnou Cheese for Roumy Cheese?

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

Does Kalathaki Limnou Cheese taste like Roumy Cheese?

Kalathaki Limnou Cheese reads as pleasant, slightly acidic, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Kalathaki Limnou Cheese leans rich, and Roumy Cheese is closer to pungent.

What is Kalathaki Limnou Cheese made of?

Kalathaki Limnou Cheese is made from goat or sheep milk (pasteurized), using animal rennet. It's typically aged three weeks at 14-18°c, then at least two months at <6°c. 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, Kalathaki Limnou Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Kalathaki Limnou Cheese is soft, while Roumy Cheese is hard.