Niolo Cheese vs Roumy Cheese
Niolo Cheese is a soft goat or sheep-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Niolo Cheese?
Niolo is a Corsican sheep's or goat's milk cheese made only in the Niolo region, the high valley of the Golo. It is a flat square tomme with a washed ivory rind and a sticky paste that runs from mild to sharp or strong after 3 to 4 months in a damp cellar.
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 Niolo Cheese and Roumy Cheese?
- Origin: Niolo Cheese (France), Roumy Cheese (Egypt)
- Milk type: Niolo Cheese (goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Niolo Cheese (soft), Roumy Cheese (hard)
- Rind: Niolo Cheese (washed), Roumy Cheese (natural)
- Taste: Niolo Cheese (mild, sharp or strong depending on aging), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Niolo Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | France | Egypt |
| Specific Origin | Casamaccioli, Corsica | Egypt |
| Milk Type | Goat's or sheep's milk | Cow's and water buffalo's milk |
| Texture | Soft | Hard |
| Rind | Washed | Natural |
| Aging | 3 to 4 months | 3 to 4 months |
| Taste | Mild, sharp or strong depending on aging | Salty, sharp, strong |
Taste Comparison: Does Niolo Cheese Taste Like Roumy Cheese?
Niolo Cheese reads as mild, sharp or strong depending on aging, while Roumy Cheese brings salty, sharp, strong character. On the nose, Niolo Cheese offers strong, contrasted with Roumy Cheese's pungent.
Can You Substitute Niolo Cheese for Roumy Cheese?
Niolo Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard. Flavor-wise, Niolo Cheese reads as mild, sharp or strong depending on aging while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Niolo Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Niolo Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Niolo Cheese suits recipes that want mild, sharp or strong depending on aging notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Niolo Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Niolo Cheese originates in France, while Roumy Cheese comes from Egypt. Niolo Cheese is made from goat or sheep milk; Roumy Cheese uses cow and buffalo.
Is Niolo Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Niolo Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Niolo Cheese taste like Roumy Cheese?
Niolo Cheese reads as mild, sharp or strong depending on aging, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Niolo Cheese leans strong, and Roumy Cheese is closer to pungent.
What is Niolo Cheese made of?
Niolo Cheese is made from goat or sheep milk. It's typically aged 3 to 4 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, Niolo Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Niolo Cheese is soft, while Roumy Cheese is hard.