Pérail Cheese vs Roumy Cheese
Pérail Cheese is a soft sheep-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Pérail Cheese?
Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.
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 Pérail Cheese and Roumy Cheese?
- Origin: Pérail Cheese (France), Roumy Cheese (Egypt)
- Milk type: Pérail Cheese (sheep), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Pérail Cheese (soft), Roumy Cheese (hard)
- Rind: Pérail Cheese (wrinkly, mainly Geotrichum candidum), Roumy Cheese (natural)
- Aging: Pérail Cheese (2 to 8 weeks), Roumy Cheese (3 to 4 months)
- Taste: Pérail Cheese (distinctly sheepy in older cheeses), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Pérail Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | France | Egypt |
| Specific Origin | Aveyron, France | Egypt |
| Milk Type | Sheep | Cow's and water buffalo's milk |
| Texture | Soft | Hard |
| Rind | Wrinkly, mainly Geotrichum candidum | Natural |
| Aging | 2 to 8 weeks | 3 to 4 months |
| Taste | Distinctly sheepy in older cheeses | Salty, sharp, strong |
Taste Comparison: Does Pérail Cheese Taste Like Roumy Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Roumy Cheese brings salty, sharp, strong character. Aging plays into this as well. Pérail Cheese at 2 to 8 weeks develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Pérail Cheese for Roumy Cheese?
Pérail 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, Pérail Cheese reads as distinctly sheepy in older cheeses while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Pérail 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 Pérail Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Pérail Cheese suits recipes that want distinctly sheepy in older cheeses notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Pérail Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Pérail Cheese originates in France, while Roumy Cheese comes from Egypt. Pérail Cheese is made from sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Pérail Cheese is typically aged 2 to 8 weeks, Roumy Cheese 3 to 4 months.
Is Pérail Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pérail Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Pérail Cheese taste like Roumy Cheese?
Pérail Cheese reads as distinctly sheepy in older cheeses, while Roumy Cheese is salty, sharp, strong.
What is Pérail Cheese made of?
Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. 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, Pérail Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pérail Cheese is soft, while Roumy Cheese is hard.