Provolone Cheese vs Roumy Cheese
Provolone Cheese is a semi-hard, artisan cow-milk cheese from Italy, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
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 Provolone Cheese and Roumy Cheese?
- Origin: Provolone Cheese (Italy), Roumy Cheese (Egypt)
- Milk type: Provolone Cheese (cow's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Provolone Cheese (semi-hard, artisan), Roumy Cheese (hard)
- Aging: Provolone Cheese (at least 4 months for piccante), Roumy Cheese (3 to 4 months)
- Taste: Provolone Cheese (tangy), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Provolone Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Italy | Egypt |
| Specific Origin | Campania, Italy | Egypt |
| Milk Type | Cow's milk | Cow's and water buffalo's milk |
| Texture | Semi-hard, artisan | Hard |
| Rind | — | Natural |
| Aging | At least 4 months for piccante | 3 to 4 months |
| Taste | Tangy | Salty, sharp, strong |
Taste Comparison: Does Provolone Cheese Taste Like Roumy Cheese?
Provolone Cheese reads as tangy, while Roumy Cheese brings salty, sharp, strong character. On the nose, Provolone Cheese offers pleasant, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Provolone Cheese at at least 4 months for piccante develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Provolone Cheese for Roumy Cheese?
Provolone 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, Provolone Cheese reads as tangy while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Provolone 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 Provolone Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Provolone Cheese suits recipes that want tangy notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Provolone Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Provolone Cheese originates in Italy, while Roumy Cheese comes from Egypt. Provolone Cheese is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Provolone Cheese is typically aged at least 4 months for piccante, Roumy Cheese 3 to 4 months.
Is Provolone Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Provolone Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Provolone Cheese taste like Roumy Cheese?
Provolone Cheese reads as tangy, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Provolone Cheese leans pleasant, and Roumy Cheese is closer to pungent.
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. 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, Provolone Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Provolone Cheese is semi-hard, artisan, while Roumy Cheese is hard.