Rabacal Cheese vs Roumy Cheese
Rabacal Cheese is a semi-hard, artisan goat and sheep-milk cheese from Portugal, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Rabacal Cheese?
Rabaçal is a Portuguese sheep's and goat's milk cheese from the village of Rabaçal in the Coimbra district, protected as a DOP since 1996. It is sold mainly as a hard cheese with a delicate, balanced taste that sharpens as it ages.
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 Rabacal Cheese and Roumy Cheese?
- Origin: Rabacal Cheese (Portugal), Roumy Cheese (Egypt)
- Milk type: Rabacal Cheese (goat's and sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Rabacal Cheese (semi-hard, artisan), Roumy Cheese (hard)
- Rind: Rabacal Cheese (smooth, dry to slightly oily), Roumy Cheese (natural)
- Taste: Rabacal Cheese (smooth), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Rabacal Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Portugal | Egypt |
| Specific Origin | Rabaçal, Coimbra District, Portugal | Egypt |
| Milk Type | Goat's and sheep's milk | Cow's and water buffalo's milk |
| Texture | Semi-hard, artisan | Hard |
| Rind | Smooth, dry to slightly oily | Natural |
| Aging | — | 3 to 4 months |
| Taste | Smooth | Salty, sharp, strong |
Taste Comparison: Does Rabacal Cheese Taste Like Roumy Cheese?
Rabacal Cheese reads as smooth, while Roumy Cheese brings salty, sharp, strong character. On the nose, Rabacal Cheese offers herbal, from the local pasture herbs, contrasted with Roumy Cheese's pungent.
Can You Substitute Rabacal Cheese for Roumy Cheese?
Rabacal 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, Rabacal Cheese reads as smooth while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Rabacal 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 Rabacal Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Rabacal Cheese suits recipes that want smooth notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Rabacal Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Rabacal Cheese originates in Portugal, while Roumy Cheese comes from Egypt. Rabacal Cheese is made from goat and sheep milk; Roumy Cheese uses cow and buffalo.
Is Rabacal Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Rabacal Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Rabacal Cheese taste like Roumy Cheese?
Rabacal Cheese reads as smooth, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Rabacal Cheese leans herbal, from the local pasture herbs, and Roumy Cheese is closer to pungent.
What is Rabacal Cheese made of?
Rabacal Cheese is made from goat and sheep milk, using animal rennet. 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, Rabacal Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Rabacal Cheese is semi-hard, artisan, while Roumy Cheese is hard.