Naboulsi Cheese vs Roumy Cheese
Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Naboulsi Cheese?
Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.
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 Naboulsi Cheese and Roumy Cheese?
- Origin: Naboulsi Cheese (Middle East and Palestine), Roumy Cheese (Egypt)
- Milk type: Naboulsi Cheese (goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Naboulsi Cheese (semi-hard, brined), Roumy Cheese (hard)
- Taste: Naboulsi Cheese (salty), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Naboulsi Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Middle East And Palestine | Egypt |
| Specific Origin | Nablus, Palestine | Egypt |
| Milk Type | Goat's or sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-hard, brined | Hard |
| Rind | Natural | Natural |
| Aging | — | 3 to 4 months |
| Taste | Salty | Salty, sharp, strong |
Taste Comparison: Does Naboulsi Cheese Taste Like Roumy Cheese?
Naboulsi Cheese reads as salty, while Roumy Cheese brings salty, sharp, strong character. On the nose, Naboulsi Cheese offers fresh, contrasted with Roumy Cheese's pungent.
Can You Substitute Naboulsi Cheese for Roumy Cheese?
Naboulsi Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, brined bite and body where the recipe calls for hard. Flavor-wise, Naboulsi Cheese reads as salty while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Naboulsi Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, brined cheese, go with Naboulsi Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Naboulsi Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Naboulsi Cheese originates in Middle East and Palestine, while Roumy Cheese comes from Egypt. Naboulsi Cheese is made from goat or sheep milk; Roumy Cheese uses cow and buffalo.
Is Naboulsi Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Naboulsi Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Naboulsi Cheese taste like Roumy Cheese?
Naboulsi Cheese reads as salty, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Naboulsi Cheese leans fresh, and Roumy Cheese is closer to pungent.
What is Naboulsi Cheese made of?
Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.
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, Naboulsi Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Roumy Cheese is hard.