Manouri Cheese vs Roumy Cheese
Manouri Cheese is a smooth, dense goat or sheep-milk cheese from Greece, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Manouri Cheese?
Manouri is a Greek semi-soft fresh whey cheese made from goat or sheep milk as a by-product of feta production. Cream added to the whey makes it richer and far less salty than feta.
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 Manouri Cheese and Roumy Cheese?
- Origin: Manouri Cheese (Greece), Roumy Cheese (Egypt)
- Milk type: Manouri Cheese (goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Manouri Cheese (Smooth, dense), Roumy Cheese (hard)
- Rind: Manouri Cheese (None), Roumy Cheese (natural)
- Aging: Manouri Cheese (Typically eaten young, can be aged for grating), Roumy Cheese (3 to 4 months)
- Taste: Manouri Cheese (Rich, milky, tangy, slightly citrusy), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Manouri Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Greece | Egypt |
| Specific Origin | Central And Western Macedonia, Thessaly | Egypt |
| Milk Type | Goat's or sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Smooth, dense | Hard |
| Rind | None | Natural |
| Aging | Typically eaten young, can be aged for grating | 3 to 4 months |
| Taste | Rich, milky, tangy, slightly citrusy | Salty, sharp, strong |
Taste Comparison: Does Manouri Cheese Taste Like Roumy Cheese?
Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Roumy Cheese brings salty, sharp, strong character. On the nose, Manouri Cheese offers clean, nutty, subtle, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Manouri Cheese at typically eaten young, can be aged for grating develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Manouri Cheese for Roumy Cheese?
Manouri Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, dense bite and body where the recipe calls for hard. Flavor-wise, Manouri Cheese reads as rich, milky, tangy, slightly citrusy while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Manouri Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, dense cheese, go with Manouri Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Manouri Cheese suits recipes that want rich, milky, tangy, slightly citrusy notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
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Frequently Asked Questions
Is Manouri Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Manouri Cheese originates in Greece, while Roumy Cheese comes from Egypt. Manouri Cheese is made from goat or sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Manouri Cheese is typically aged typically eaten young, can be aged for grating, Roumy Cheese 3 to 4 months.
Is Manouri Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Manouri Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Manouri Cheese taste like Roumy Cheese?
Manouri Cheese reads as rich, milky, tangy, slightly citrusy, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Manouri Cheese leans clean, nutty, subtle, and Roumy Cheese is closer to pungent.
What is Manouri Cheese made of?
Manouri Cheese is made from goat or sheep milk (pasteurized). It's typically aged typically eaten young, can be aged for grating. 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, Manouri Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Manouri Cheese is smooth, dense, while Roumy Cheese is hard.