Robiola di Roccaverano Cheese vs Roumy Cheese

Q: Is Robiola di Roccaverano Cheese the same as Roumy Cheese?

No. Robiola di Roccaverano Cheese and Roumy Cheese are distinct cheeses from Italy and Egypt respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Robiola di Roccaverano Cheese for Roumy Cheese?

In most recipes you can swap Robiola di Roccaverano Cheese for Roumy Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Robiola di Roccaverano Cheese or Roumy Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Robiola di Roccaverano Cheese is a soft, rubbery, soluble; crumbly (for affinato) goat-milk cheese from Italy, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.

What Is Robiola di Roccaverano Cheese?

Roccaverano, long called Robiola di Roccaverano, is a protected goat cheese from Piedmont, named after the village of Roccaverano in the Langa Astigiana. Since 2023 it must be made entirely from raw goat's milk, and it is eaten young or after a short ripening.

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 Robiola di Roccaverano Cheese and Roumy Cheese?

Origin: Robiola di Roccaverano Cheese (Italy), Roumy Cheese (Egypt)
Milk type: Robiola di Roccaverano Cheese (goat), Roumy Cheese (cow's and water buffalo's milk)
Texture: Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato)), Roumy Cheese (hard)
Rind: Robiola di Roccaverano Cheese (Thin with molds (for affinato)), Roumy Cheese (natural)
Aging: Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days), Roumy Cheese (3 to 4 months)
Taste: Robiola di Roccaverano Cheese (Acidic, savory), Roumy Cheese (salty, sharp, strong)

Side-by-Side Comparison

	Robiola di Roccaverano Cheese	Roumy Cheese
Country of Origin	Italy	Egypt
Specific Origin	Province Of Asti And Alessandria, Piedmont	Egypt
Milk Type	Goat	Cow's and water buffalo's milk
Milk Treatment	Raw	—
Texture	Soft, rubbery, soluble; Crumbly (for affinato)	Hard
Rind	Thin with molds (for affinato)	Natural
Aging	Fresco: 4-10 days; Affinato: After 11 days	3 to 4 months
Taste	Acidic, savory	Salty, sharp, strong

Taste Comparison: Does Robiola di Roccaverano Cheese Taste Like Roumy Cheese?

Robiola di Roccaverano Cheese reads as acidic, savory, while Roumy Cheese brings salty, sharp, strong character. On the nose, Robiola di Roccaverano Cheese offers fine and delicate; intense and pungent, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days develops a different profile than Roumy Cheese at 3 to 4 months.

Can You Substitute Robiola di Roccaverano Cheese for Roumy Cheese?

Robiola di Roccaverano Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, rubbery, soluble; crumbly (for affinato) bite and body where the recipe calls for hard. Flavor-wise, Robiola di Roccaverano Cheese reads as acidic, savory while Roumy Cheese brings salty, sharp, strong notes.

Which Is Better, Robiola di Roccaverano Cheese or Roumy Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, rubbery, soluble; crumbly (for affinato) cheese, go with Robiola di Roccaverano Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Robiola di Roccaverano Cheese suits recipes that want acidic, savory notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.

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Frequently Asked Questions

Is Robiola di Roccaverano Cheese the same as Roumy Cheese?

No, they're distinct cheeses. Robiola di Roccaverano Cheese originates in Italy, while Roumy Cheese comes from Egypt. Robiola di Roccaverano Cheese is made from goat milk; Roumy Cheese uses cow and buffalo. Aging also differs: Robiola di Roccaverano Cheese is typically aged fresco: 4-10 days; affinato: after 11 days, Roumy Cheese 3 to 4 months.

Is Robiola di Roccaverano Cheese similar to Roumy Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Robiola di Roccaverano Cheese for Roumy Cheese?

You can, but expect a shift in richness and milk character.

Does Robiola di Roccaverano Cheese taste like Roumy Cheese?

Robiola di Roccaverano Cheese reads as acidic, savory, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Robiola di Roccaverano Cheese leans fine and delicate; intense and pungent, and Roumy Cheese is closer to pungent.

What is Robiola di Roccaverano Cheese made of?

Robiola di Roccaverano Cheese is made from goat milk (raw). It's typically aged fresco: 4-10 days; affinato: after 11 days. 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, Robiola di Roccaverano Cheese or Roumy Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato), while Roumy Cheese is hard.