Maroilles Cheese vs Roumy Cheese

Maroilles Cheese is a semisoft cow-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Maroilles Cheese?

Maroilles is a cow's milk cheese from northern France, sold in rectangular blocks with a moist orange-red washed rind. It is known for its strong smell and takes its name from the village of Maroilles, where it has been made since the 10th century.

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 Maroilles Cheese and Roumy Cheese?

• Origin: Maroilles Cheese (France), Roumy Cheese (Egypt)
• Milk type: Maroilles Cheese (cow's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Maroilles Cheese (Semisoft), Roumy Cheese (hard)
• Rind: Maroilles Cheese (Reddish-orange color), Roumy Cheese (natural)
• Aging: Maroilles Cheese (5 weeks for 25-oz size), Roumy Cheese (3 to 4 months)
• Taste: Maroilles Cheese (Creamy taste, powerful aroma), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Maroilles Cheese Taste Like Roumy Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Roumy Cheese brings salty, sharp, strong character. On the nose, Maroilles Cheese offers cellars, wet brick, undergrowth, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Maroilles Cheese at 5 weeks for 25-oz size develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Maroilles Cheese for Roumy Cheese?

Maroilles Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft bite and body where the recipe calls for hard. Flavor-wise, Maroilles Cheese reads as creamy taste, powerful aroma while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Maroilles Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Maroilles Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Maroilles Cheese suits recipes that want creamy taste, powerful aroma notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Frequently Asked Questions

Is Maroilles Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Maroilles Cheese originates in France, while Roumy Cheese comes from Egypt. Maroilles Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Maroilles Cheese is typically aged 5 weeks for 25-oz size, Roumy Cheese 3 to 4 months.

Is Maroilles Cheese similar to Roumy Cheese?

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

Can I substitute Maroilles Cheese for Roumy Cheese?

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

Does Maroilles Cheese taste like Roumy Cheese?

Maroilles Cheese reads as creamy taste, powerful aroma, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Maroilles Cheese leans cellars, wet brick, undergrowth, and Roumy Cheese is closer to pungent.

What is Maroilles Cheese made of?

Maroilles Cheese is made from cow milk (pasteurized and unpasteurized), using calf rennet. It's typically aged 5 weeks for 25-oz size. It originates in France.

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, Maroilles Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Maroilles Cheese is semisoft, while Roumy Cheese is hard.