Kefalotyri Cheese vs Roumy Cheese
Kefalotyri Cheese is a hard goat or sheep-milk cheese from Cyprus and Greece, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Kefalotyri Cheese?
Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.
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 Kefalotyri Cheese and Roumy Cheese?
- Origin: Kefalotyri Cheese (Cyprus and Greece), Roumy Cheese (Egypt)
- Milk type: Kefalotyri Cheese (goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Aging: Kefalotyri Cheese (2 to 3 months), Roumy Cheese (3 to 4 months)
- Taste: Kefalotyri Cheese (salty, sharp, spicy, strong, tangy), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Kefalotyri Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Cyprus And Greece | Egypt |
| Specific Origin | Greece And Cyprus | Egypt |
| Milk Type | Goat's or sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Hard | Hard |
| Rind | Natural | Natural |
| Aging | 2 to 3 months | 3 to 4 months |
| Taste | Salty, sharp, spicy, strong, tangy | Salty, sharp, strong |
Taste Comparison: Does Kefalotyri Cheese Taste Like Roumy Cheese?
Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Roumy Cheese brings salty, sharp, strong character. On the nose, Kefalotyri Cheese offers rich, strong, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Kefalotyri Cheese at 2 to 3 months develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Kefalotyri Cheese for Roumy Cheese?
Kefalotyri Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Kefalotyri Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Kefalotyri Cheese suits recipes that want salty, sharp, spicy, strong, tangy 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 Kefalotyri Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Kefalotyri Cheese originates in Cyprus and Greece, while Roumy Cheese comes from Egypt. Kefalotyri Cheese is made from goat or sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Kefalotyri Cheese is typically aged 2 to 3 months, Roumy Cheese 3 to 4 months.
Is Kefalotyri Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Kefalotyri Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Kefalotyri Cheese taste like Roumy Cheese?
Kefalotyri Cheese reads as salty, sharp, spicy, strong, tangy, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Kefalotyri Cheese leans rich, strong, and Roumy Cheese is closer to pungent.
What is Kefalotyri Cheese made of?
Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and 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, Kefalotyri Cheese or Roumy Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.