Rocamadour Cheese vs Roumy Cheese
Rocamadour Cheese is a soft and creamy; becomes drier (matured) goat-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Rocamadour Cheese?
Rocamadour is a very small raw goat's milk cheese from southwest France, named after the village of Rocamadour in the Lot. It is soft, creamy and white, weighs about 35 grams, and has carried AOC 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 Rocamadour Cheese and Roumy Cheese?
- Origin: Rocamadour Cheese (France), Roumy Cheese (Egypt)
- Milk type: Rocamadour Cheese (goat's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Rocamadour Cheese (Soft and creamy; becomes drier (matured)), Roumy Cheese (hard)
- Rind: Rocamadour Cheese (White, soft (early); (matured)), Roumy Cheese (natural)
- Aging: Rocamadour Cheese (Between 6 and 10 days; longer for drier, stronger flavor), Roumy Cheese (3 to 4 months)
- Taste: Rocamadour Cheese (Mild; becomes stronger), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Rocamadour Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | France | Egypt |
| Specific Origin | Communes Of The Causses Du Quercy | Egypt |
| Milk Type | Goat's milk | Cow's and water buffalo's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft and creamy; becomes drier (matured) | Hard |
| Rind | White, soft (early); (matured) | Natural |
| Aging | Between 6 and 10 days; longer for drier, stronger flavor | 3 to 4 months |
| Taste | Mild; becomes stronger | Salty, sharp, strong |
Taste Comparison: Does Rocamadour Cheese Taste Like Roumy Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Roumy Cheese brings salty, sharp, strong character. On the nose, Rocamadour Cheese offers creamy, buttery, distinctive goat smell, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Rocamadour Cheese at between 6 and 10 days; longer for drier, stronger flavor develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Rocamadour Cheese for Roumy Cheese?
Rocamadour Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and creamy; becomes drier (matured) bite and body where the recipe calls for hard. Flavor-wise, Rocamadour Cheese reads as mild; becomes stronger while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Rocamadour Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and creamy; becomes drier (matured) cheese, go with Rocamadour Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Rocamadour Cheese suits recipes that want mild; becomes stronger notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
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Frequently Asked Questions
Is Rocamadour Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Rocamadour Cheese originates in France, while Roumy Cheese comes from Egypt. Rocamadour Cheese is made from goat milk; Roumy Cheese uses cow and buffalo. Aging also differs: Rocamadour Cheese is typically aged between 6 and 10 days; longer for drier, stronger flavor, Roumy Cheese 3 to 4 months.
Is Rocamadour Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Rocamadour Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Rocamadour Cheese taste like Roumy Cheese?
Rocamadour Cheese reads as mild; becomes stronger, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Rocamadour Cheese leans creamy, buttery, distinctive goat smell, and Roumy Cheese is closer to pungent.
What is Rocamadour Cheese made of?
Rocamadour Cheese is made from goat milk (unpasteurized), using animal rennet. It's typically aged between 6 and 10 days; longer for drier, stronger flavor. 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, Rocamadour Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Rocamadour Cheese is soft and creamy; becomes drier (matured), while Roumy Cheese is hard.