Reblochon Cheese vs Roumy Cheese
Reblochon Cheese is a ivory-colored, creamy and supple cow-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
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 Reblochon Cheese and Roumy Cheese?
- Origin: Reblochon Cheese (France), Roumy Cheese (Egypt)
- Milk type: Reblochon Cheese (Raw whole cow’s milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Reblochon Cheese (Ivory-colored, creamy and supple), Roumy Cheese (hard)
- Rind: Reblochon Cheese (Yellow-orange covered with a thin white mold), Roumy Cheese (natural)
- Taste: Reblochon Cheese (creamy, nutty), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Reblochon Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | France | Egypt |
| Specific Origin | Haute-Savoie And Savoie | Egypt |
| Milk Type | Raw whole cow’s milk | Cow's and water buffalo's milk |
| Milk Treatment | Raw | — |
| Texture | Ivory-colored, creamy and supple | Hard |
| Rind | Yellow-orange covered with a thin white mold | Natural |
| Aging | 3 to 4 months | 3 to 4 months |
| Taste | Creamy, nutty | Salty, sharp, strong |
Taste Comparison: Does Reblochon Cheese Taste Like Roumy Cheese?
Reblochon Cheese reads as creamy, nutty, while Roumy Cheese brings salty, sharp, strong character.
Can You Substitute Reblochon Cheese for Roumy Cheese?
Reblochon Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect ivory-colored, creamy and supple bite and body where the recipe calls for hard. Flavor-wise, Reblochon Cheese reads as creamy, nutty while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Reblochon Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a ivory-colored, creamy and supple cheese, go with Reblochon Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Reblochon Cheese suits recipes that want creamy, nutty notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
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Frequently Asked Questions
Is Reblochon Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Reblochon Cheese originates in France, while Roumy Cheese comes from Egypt. Reblochon Cheese is made from cow milk; Roumy Cheese uses cow and buffalo.
Is Reblochon Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Reblochon Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Reblochon Cheese taste like Roumy Cheese?
Reblochon Cheese reads as creamy, nutty, while Roumy Cheese is salty, sharp, strong.
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. 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, Reblochon Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Reblochon Cheese is ivory-colored, creamy and supple, while Roumy Cheese is hard.