Limburger Cheese vs Roumy Cheese

Limburger Cheese is a soft, spreadable, washed-rind cow-milk cheese from Belgium, while Roumy Cheese is hard and made from cow or buffalo milk, originating in Egypt.

What Is Limburger Cheese?

Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops 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 Limburger Cheese and Roumy Cheese?

• Origin: Limburger Cheese (Belgium), Roumy Cheese (Egypt)
• Milk type: Limburger Cheese (Cow's milk), Roumy Cheese (Cow's or water buffalo's milk)
• Texture: Limburger Cheese (Soft, spreadable, washed-rind), Roumy Cheese (Hard)
• Rind: Limburger Cheese (Sticky, orange-brown), Roumy Cheese (natural)
• Aging: Limburger Cheese (3 months), Roumy Cheese (3 to 4 months)
• Taste: Limburger Cheese (Meaty, farmyard), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Limburger Cheese Taste Like Roumy Cheese?

Limburger Cheese reads as meaty, farmyard, while Roumy Cheese brings salty, sharp, strong character. On the nose, Limburger Cheese offers pungent, body odor-like, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Limburger Cheese at 3 months develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Limburger Cheese for Roumy Cheese?

Limburger Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, spreadable, washed-rind bite and body where the recipe calls for hard. Flavor-wise, Limburger Cheese reads as meaty, farmyard while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Limburger Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, spreadable, washed-rind cheese, go with Limburger Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Limburger Cheese suits recipes that want meaty, farmyard notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Frequently Asked Questions

Is Limburger Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Limburger Cheese originates in Belgium, while Roumy Cheese comes from Egypt. Limburger Cheese is made from cow milk; Roumy Cheese uses cow or buffalo. Aging also differs: Limburger Cheese is typically aged 3 months, Roumy Cheese 3 to 4 months.

Is Limburger Cheese similar to Roumy Cheese?

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

Can I substitute Limburger Cheese for Roumy Cheese?

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

Does Limburger Cheese taste like Roumy Cheese?

Limburger Cheese reads as meaty, farmyard, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Limburger Cheese leans pungent, body odor-like, and Roumy Cheese is closer to pungent.

What is Limburger Cheese made of?

Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.

What is Roumy Cheese made of?

Roumy Cheese is made from cow or buffalo milk. It's typically aged 3 to 4 months. It originates in Egypt.

Which should I choose, Limburger Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Limburger Cheese is soft, spreadable, washed-rind, while Roumy Cheese is hard.