Pecorino Siciliano Cheese vs Roumy Cheese

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

No. Pecorino Siciliano 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 Siciliano Cheese for Roumy Cheese?

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

Q: Which should I choose, Pecorino Siciliano 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 Siciliano Cheese is a hard and compact sheep-milk cheese from Italy, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Pecorino Siciliano Cheese?

Pecorino siciliano is a firm sheep milk cheese from Sicily. It goes back to the classical Greek world, when it was counted among the best cheeses anywhere, and it holds European PDO status today.

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 Siciliano Cheese and Roumy Cheese?

Origin: Pecorino Siciliano Cheese (Italy), Roumy Cheese (Egypt)
Milk type: Pecorino Siciliano Cheese (Sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
Texture: Pecorino Siciliano Cheese (Hard and compact), Roumy Cheese (hard)
Rind: Pecorino Siciliano Cheese (White to light yellow), Roumy Cheese (natural)
Aging: Pecorino Siciliano Cheese (At least 4 months, up to over 12 months), Roumy Cheese (3 to 4 months)
Taste: Pecorino Siciliano Cheese (Varies from fresh and floral to fruity and spicy with age), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

	Pecorino Siciliano Cheese	Roumy Cheese
Country of Origin	Italy	Egypt
Specific Origin	Sicily	Egypt
Milk Type	Sheep's milk	Cow's and water buffalo's milk
Milk Treatment	Raw	—
Texture	Hard and compact	Hard
Rind	White to light yellow	Natural
Aging	At least 4 months, up to over 12 months	3 to 4 months
Taste	Varies from fresh and floral to fruity and spicy with age	Salty, sharp, strong

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

Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age, while Roumy Cheese brings salty, sharp, strong character. Aging plays into this as well. Pecorino Siciliano Cheese at at least 4 months, up to over 12 months develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Pecorino Siciliano Cheese for Roumy Cheese?

Pecorino Siciliano Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard and compact bite and body where the recipe calls for hard. Flavor-wise, Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Pecorino Siciliano Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard and compact cheese, go with Pecorino Siciliano Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Pecorino Siciliano Cheese suits recipes that want varies from fresh and floral to fruity and spicy with age notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Which is your favorite?

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Frequently Asked Questions

Is Pecorino Siciliano Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Pecorino Siciliano Cheese originates in Italy, while Roumy Cheese comes from Egypt. Pecorino Siciliano Cheese is made from sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Pecorino Siciliano Cheese is typically aged at least 4 months, up to over 12 months, Roumy Cheese 3 to 4 months.

Is Pecorino Siciliano Cheese similar to Roumy Cheese?

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

Can I substitute Pecorino Siciliano Cheese for Roumy Cheese?

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

Does Pecorino Siciliano Cheese taste like Roumy Cheese?

Pecorino Siciliano Cheese reads as varies from fresh and floral to fruity and spicy with age, while Roumy Cheese is salty, sharp, strong.

What is Pecorino Siciliano Cheese made of?

Pecorino Siciliano Cheese is made from sheep milk (raw), using lamb's rennet. It's typically aged at least 4 months, up to over 12 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, Pecorino Siciliano Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Pecorino Siciliano Cheese is hard and compact, while Roumy Cheese is hard.