Romano Cheese vs Roumy Cheese
Romano Cheese is a hard cow, goat, or sheep-milk cheese from Italy, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Romano Cheese?
Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.
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 Romano Cheese and Roumy Cheese?
- Origin: Romano Cheese (Italy), Roumy Cheese (Egypt)
- Milk type: Romano Cheese (cow's, goat's or sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Taste: Romano Cheese (mild, sharp, tangy), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Romano Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | Italy | Egypt |
| Specific Origin | The U.S. And Canada | Egypt |
| Milk Type | Cow's, goat's or sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Pasteurized or unpasteurized | — |
| Texture | Hard | Hard |
| Rind | Natural | Natural |
| Aging | — | 3 to 4 months |
| Taste | Mild, sharp, tangy | Salty, sharp, strong |
Taste Comparison: Does Romano Cheese Taste Like Roumy Cheese?
Romano Cheese reads as mild, sharp, tangy, while Roumy Cheese brings salty, sharp, strong character. On the nose, Romano Cheese offers strong, contrasted with Roumy Cheese's pungent.
Can You Substitute Romano Cheese for Roumy Cheese?
Romano Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Romano Cheese reads as mild, sharp, tangy while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Romano Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Romano Cheese suits recipes that want mild, sharp, tangy notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Romano Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Romano Cheese originates in Italy, while Roumy Cheese comes from Egypt. Romano Cheese is made from cow, goat, or sheep milk; Roumy Cheese uses cow and buffalo.
Is Romano Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Romano Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Romano Cheese taste like Roumy Cheese?
Romano Cheese reads as mild, sharp, tangy, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Romano Cheese leans strong, and Roumy Cheese is closer to pungent.
What is Romano Cheese made of?
Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. 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, Romano Cheese or Roumy Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.