Montasio Cheese vs Roumy Cheese

Q: Is Montasio Cheese the same as Roumy Cheese?

No. Montasio Cheese and Roumy Cheese are distinct cheeses from Italy and Egypt respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Montasio Cheese for Roumy Cheese?

In most recipes you can swap Montasio Cheese for Roumy Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Montasio Cheese or Roumy Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Montasio Cheese is a elastic to crumbly and hard cow-milk cheese from Italy, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Montasio Cheese?

Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.

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 Montasio Cheese and Roumy Cheese?

Origin: Montasio Cheese (Italy), Roumy Cheese (Egypt)
Milk type: Montasio Cheese (cow's milk), Roumy Cheese (cow's and water buffalo's milk)
Texture: Montasio Cheese (Elastic to crumbly and hard), Roumy Cheese (hard)
Aging: Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months), Roumy Cheese (3 to 4 months)
Taste: Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

	Montasio Cheese	Roumy Cheese
Country of Origin	Italy	Egypt
Specific Origin	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto	Egypt
Milk Type	Cow's milk	Cow's and water buffalo's milk
Milk Treatment	Unpasteurized	—
Texture	Elastic to crumbly and hard	Hard
Rind	Natural	Natural
Aging	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months	3 to 4 months
Taste	Mild, creamy, and fruity to savory, piquant, with hints of spice	Salty, sharp, strong

Taste Comparison: Does Montasio Cheese Taste Like Roumy Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Roumy Cheese brings salty, sharp, strong character. On the nose, Montasio Cheese offers aromatic, pleasant, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Montasio Cheese for Roumy Cheese?

Montasio Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect elastic to crumbly and hard bite and body where the recipe calls for hard. Flavor-wise, Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Montasio Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a elastic to crumbly and hard cheese, go with Montasio Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Montasio Cheese suits recipes that want mild, creamy, and fruity to savory, piquant, with hints of spice notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Which is your favorite?

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Frequently Asked Questions

Is Montasio Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Montasio Cheese originates in Italy, while Roumy Cheese comes from Egypt. Montasio Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Montasio Cheese is typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months, Roumy Cheese 3 to 4 months.

Is Montasio Cheese similar to Roumy Cheese?

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

Can I substitute Montasio Cheese for Roumy Cheese?

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

Does Montasio Cheese taste like Roumy Cheese?

Montasio Cheese reads as mild, creamy, and fruity to savory, piquant, with hints of spice, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Montasio Cheese leans aromatic, pleasant, and Roumy Cheese is closer to pungent.

What is Montasio Cheese made of?

Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.

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, Montasio Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Montasio Cheese is elastic to crumbly and hard, while Roumy Cheese is hard.