Queijo do Pico vs Roumy Cheese
Queijo do Pico is a soft cow-milk cheese from Portugal, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Queijo do Pico?
Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.
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 Queijo do Pico and Roumy Cheese?
- Origin: Queijo do Pico (Portugal), Roumy Cheese (Egypt)
- Milk type: Queijo do Pico (cow's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Queijo do Pico (soft), Roumy Cheese (hard)
- Aging: Queijo do Pico (20 to 30 days), Roumy Cheese (3 to 4 months)
- Taste: Queijo do Pico (creamy, salty), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Queijo do Pico | Roumy Cheese | |
|---|---|---|
| Country of Origin | Portugal | Egypt |
| Specific Origin | Azores | Egypt |
| Milk Type | Cow's milk | Cow's and water buffalo's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft | Hard |
| Rind | Natural | Natural |
| Aging | 20 to 30 days | 3 to 4 months |
| Taste | Creamy, salty | Salty, sharp, strong |
Taste Comparison: Does Queijo do Pico Taste Like Roumy Cheese?
Queijo do Pico reads as creamy, salty, while Roumy Cheese brings salty, sharp, strong character. On the nose, Queijo do Pico offers aromatic, pleasant, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Queijo do Pico at 20 to 30 days develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Queijo do Pico for Roumy Cheese?
Queijo do Pico 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, Queijo do Pico reads as creamy, salty while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Queijo do Pico 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 Queijo do Pico. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Queijo do Pico suits recipes that want creamy, salty notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Queijo do Pico the same as Roumy Cheese?
No, they're distinct cheeses. Queijo do Pico originates in Portugal, while Roumy Cheese comes from Egypt. Queijo do Pico is made from cow milk; Roumy Cheese uses cow and buffalo. Aging also differs: Queijo do Pico is typically aged 20 to 30 days, Roumy Cheese 3 to 4 months.
Is Queijo do Pico similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Queijo do Pico for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Queijo do Pico taste like Roumy Cheese?
Queijo do Pico reads as creamy, salty, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Queijo do Pico leans aromatic, pleasant, and Roumy Cheese is closer to pungent.
What is Queijo do Pico made of?
Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.
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, Queijo do Pico or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Queijo do Pico is soft, while Roumy Cheese is hard.