Penamellera Cheese vs Roumy Cheese

Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Penamellera Cheese?

Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.

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 Penamellera Cheese and Roumy Cheese?

• Origin: Penamellera Cheese (Spain), Roumy Cheese (Egypt)
• Milk type: Penamellera Cheese (cow's, goat's and sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
• Texture: Penamellera Cheese (semi-hard, artisan), Roumy Cheese (hard)
• Aging: Penamellera Cheese (10 to 15 days), Roumy Cheese (3 to 4 months)
• Taste: Penamellera Cheese (acidic, bitter, herbaceous), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

Taste Comparison: Does Penamellera Cheese Taste Like Roumy Cheese?

Penamellera Cheese reads as acidic, bitter, herbaceous, while Roumy Cheese brings salty, sharp, strong character. On the nose, Penamellera Cheese offers aromatic, strong, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Penamellera Cheese for Roumy Cheese?

Penamellera Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for hard. Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Penamellera 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, artisan cheese, go with Penamellera Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

Frequently Asked Questions

Is Penamellera Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Penamellera Cheese originates in Spain, while Roumy Cheese comes from Egypt. Penamellera Cheese is made from cow, goat, and sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Roumy Cheese 3 to 4 months.

Is Penamellera Cheese similar to Roumy Cheese?

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

Can I substitute Penamellera Cheese for Roumy Cheese?

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

Does Penamellera Cheese taste like Roumy Cheese?

Penamellera Cheese reads as acidic, bitter, herbaceous, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Penamellera Cheese leans aromatic, strong, and Roumy Cheese is closer to pungent.

What is Penamellera Cheese made of?

Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.

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, Penamellera Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Penamellera Cheese is semi-hard, artisan, while Roumy Cheese is hard.