Pecorino Sardo Cheese vs Roumy Cheese

Q: Is Pecorino Sardo Cheese the same as Roumy Cheese?

No. Pecorino Sardo 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 Pecorino Sardo Cheese for Roumy Cheese?

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

Q: Which should I choose, Pecorino Sardo 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.

Pecorino Sardo Cheese is a firm but springy and elastic for dolce, hard and grainy for maturo sheep-milk cheese from Italy, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Pecorino Sardo Cheese?

Pecorino sardo is a firm sheep milk cheese from Sardinia, made with milk from the island's local Sarda sheep and curdled with calf's rennet. It comes in two versions: dolce, aged 20 to 60 days, and maturo, aged more than two months and sharper in taste.

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 Pecorino Sardo Cheese and Roumy Cheese?

Origin: Pecorino Sardo Cheese (Italy), Roumy Cheese (Egypt)
Milk type: Pecorino Sardo Cheese (Sheep's Milk), Roumy Cheese (cow's and water buffalo's milk)
Texture: Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo), Roumy Cheese (hard)
Rind: Pecorino Sardo Cheese (Pale yellow to mahogany), Roumy Cheese (natural)
Aging: Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo), Roumy Cheese (3 to 4 months)
Taste: Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

	Pecorino Sardo Cheese	Roumy Cheese
Country of Origin	Italy	Egypt
Specific Origin	Sardinia	Egypt
Milk Type	Sheep's Milk	Cow's and water buffalo's milk
Milk Treatment	Pasteurized or Thermized	—
Texture	Firm but springy and elastic for Dolce, Hard and grainy for Maturo	Hard
Rind	Pale yellow to mahogany	Natural
Aging	20 to 60 days for Dolce, At least 60 days for Maturo	3 to 4 months
Taste	Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo	Salty, sharp, strong

Taste Comparison: Does Pecorino Sardo Cheese Taste Like Roumy Cheese?

Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Roumy Cheese brings salty, sharp, strong character. On the nose, Pecorino Sardo Cheese offers sheep's milk and hay for dolce, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Pecorino Sardo Cheese for Roumy Cheese?

Pecorino Sardo Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm but springy and elastic for dolce, hard and grainy for maturo bite and body where the recipe calls for hard. Flavor-wise, Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Pecorino Sardo Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm but springy and elastic for dolce, hard and grainy for maturo cheese, go with Pecorino Sardo Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Pecorino Sardo Cheese suits recipes that want mild and sweet for dolce, more piquant and pronounced in salt for maturo notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

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Frequently Asked Questions

Is Pecorino Sardo Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Pecorino Sardo Cheese originates in Italy, while Roumy Cheese comes from Egypt. Pecorino Sardo Cheese is made from sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Pecorino Sardo Cheese is typically aged 20 to 60 days for dolce, at least 60 days for maturo, Roumy Cheese 3 to 4 months.

Is Pecorino Sardo Cheese similar to Roumy Cheese?

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

Can I substitute Pecorino Sardo Cheese for Roumy Cheese?

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

Does Pecorino Sardo Cheese taste like Roumy Cheese?

Pecorino Sardo Cheese reads as mild and sweet for dolce, more piquant and pronounced in salt for maturo, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Pecorino Sardo Cheese leans sheep's milk and hay for dolce, and Roumy Cheese is closer to pungent.

What is Pecorino Sardo Cheese made of?

Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. 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, Pecorino Sardo Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo, while Roumy Cheese is hard.