Mimolette Cheese vs Roumy Cheese

Mimolette Cheese is a smooth, creamy body cow-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Mimolette Cheese?

Mimolette is a hard, bright orange cow's milk cheese made around Lille in northern France. It is sold at several ages, from young wheels that taste like Parmesan to extra-old ones with a hazelnut flavor and a grey, mite-worked rind.

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 Mimolette Cheese and Roumy Cheese?

• Origin: Mimolette Cheese (France), Roumy Cheese (Egypt)
• Milk type: Mimolette Cheese (Cow's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Mimolette Cheese (Smooth, creamy body), Roumy Cheese (hard)
• Rind: Mimolette Cheese (Natural), Roumy Cheese (natural)
• Aging: Mimolette Cheese (6 weeks to 24 months), Roumy Cheese (3 to 4 months)
• Taste: Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Mimolette Cheese Taste Like Roumy Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Roumy Cheese brings salty, sharp, strong character. On the nose, Mimolette Cheese offers butterscotch, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Mimolette Cheese at 6 weeks to 24 months develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Mimolette Cheese for Roumy Cheese?

Mimolette Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect smooth, creamy body bite and body where the recipe calls for hard. Flavor-wise, Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Mimolette Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a smooth, creamy body cheese, go with Mimolette Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Mimolette Cheese suits recipes that want sweet, less acidic, fruity, nutty, caramel notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Frequently Asked Questions

Is Mimolette Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Mimolette Cheese originates in France, while Roumy Cheese comes from Egypt. Mimolette Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Mimolette Cheese is typically aged 6 weeks to 24 months, Roumy Cheese 3 to 4 months.

Is Mimolette Cheese similar to Roumy Cheese?

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

Can I substitute Mimolette Cheese for Roumy Cheese?

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

Does Mimolette Cheese taste like Roumy Cheese?

Mimolette Cheese reads as sweet, less acidic, fruity, nutty, caramel, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Mimolette Cheese leans butterscotch, and Roumy Cheese is closer to pungent.

What is Mimolette Cheese made of?

Mimolette Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks to 24 months. 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, Mimolette Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Mimolette Cheese is smooth, creamy body, while Roumy Cheese is hard.