Lancashire Cheese vs Roumy Cheese
Lancashire Cheese is a semihard cow-milk cheese from United Kingdom, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Lancashire Cheese?
Lancashire is an English cow's milk cheese from the county of Lancashire. It is the only British cheese made by blending two or three days' curd of different maturities, and it comes as young Creamy, longer-matured Tasty, and mass-produced Crumbly.
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 Lancashire Cheese and Roumy Cheese?
- Origin: Lancashire Cheese (United Kingdom), Roumy Cheese (Egypt)
- Milk type: Lancashire Cheese (Cow’s milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Lancashire Cheese (Semihard), Roumy Cheese (hard)
- Aging: Lancashire Cheese (4 weeks to 24 months), Roumy Cheese (3 to 4 months)
- Taste: Lancashire Cheese (Mellow to rich), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Lancashire Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | United Kingdom | Egypt |
| Specific Origin | Lancashire | Egypt |
| Milk Type | Cow’s milk | Cow's and water buffalo's milk |
| Texture | Semihard | Hard |
| Rind | — | Natural |
| Aging | 4 weeks to 24 months | 3 to 4 months |
| Taste | Mellow to rich | Salty, sharp, strong |
Taste Comparison: Does Lancashire Cheese Taste Like Roumy Cheese?
Lancashire Cheese reads as mellow to rich, while Roumy Cheese brings salty, sharp, strong character. On the nose, Lancashire Cheese offers yeasty and slightly sour, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Lancashire Cheese at 4 weeks to 24 months develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Lancashire Cheese for Roumy Cheese?
Lancashire 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, Lancashire Cheese reads as mellow to rich while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Lancashire 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 Lancashire Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Lancashire Cheese suits recipes that want mellow to rich 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 Lancashire Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Lancashire Cheese originates in United Kingdom, while Roumy Cheese comes from Egypt. Lancashire Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Lancashire Cheese is typically aged 4 weeks to 24 months, Roumy Cheese 3 to 4 months.
Is Lancashire Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Lancashire Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Lancashire Cheese taste like Roumy Cheese?
Lancashire Cheese reads as mellow to rich, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Lancashire Cheese leans yeasty and slightly sour, and Roumy Cheese is closer to pungent.
What is Lancashire Cheese made of?
Lancashire Cheese is made from cow milk. It's typically aged 4 weeks to 24 months. It originates in United Kingdom.
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, Lancashire Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Lancashire Cheese is semihard, while Roumy Cheese is hard.