Pljevlja Cheese vs Roumy Cheese
Pljevlja Cheese is a soft to semihard cow or sheep-milk cheese from Montenegro, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Pljevlja Cheese?
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
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 Pljevlja Cheese and Roumy Cheese?
- Origin: Pljevlja Cheese (Montenegro), Roumy Cheese (Egypt)
- Milk type: Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Pljevlja Cheese (Soft to semihard), Roumy Cheese (hard)
- Aging: Pljevlja Cheese (4 to 8 weeks), Roumy Cheese (3 to 4 months)
Side-by-Side Comparison
| Pljevlja Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Montenegro | Egypt |
| Specific Origin | Northern Montenegro, Municipality Of Pljevlja | Egypt |
| Milk Type | Sheep’s milk, cow’s milk, mixed | Cow's and water buffalo's milk |
| Texture | Soft to semihard | Hard |
| Rind | — | Natural |
| Aging | 4 to 8 weeks | 3 to 4 months |
| Taste | — | Salty, sharp, strong |
Taste Comparison: Does Pljevlja Cheese Taste Like Roumy Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Pljevlja Cheese at 4 to 8 weeks develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Pljevlja Cheese for Roumy Cheese?
Pljevlja Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to semihard bite and body where the recipe calls for hard.
Which Is Better, Pljevlja Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft to semihard cheese, go with Pljevlja Cheese. For a hard profile, Roumy Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Pljevlja Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Pljevlja Cheese originates in Montenegro, while Roumy Cheese comes from Egypt. Pljevlja Cheese is made from cow or sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Pljevlja Cheese is typically aged 4 to 8 weeks, Roumy Cheese 3 to 4 months.
Is Pljevlja Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Pljevlja Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Pljevlja Cheese taste like Roumy Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Pljevlja Cheese made of?
Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.
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, Pljevlja Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Pljevlja Cheese is soft to semihard, while Roumy Cheese is hard.