Roquefort Cheese vs Roumy Cheese
Roquefort Cheese is a moist, very creamy sheep-milk cheese from France, while Roumy Cheese is hard and made from cow and buffalo milk, originating in Egypt.
What Is Roquefort Cheese?
Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.
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 Roquefort Cheese and Roumy Cheese?
- Origin: Roquefort Cheese (France), Roumy Cheese (Egypt)
- Milk type: Roquefort Cheese (sheep's milk), Roumy Cheese (cow's and water buffalo's milk)
- Texture: Roquefort Cheese (Moist, very creamy), Roumy Cheese (hard)
- Rind: Roquefort Cheese (none), Roumy Cheese (natural)
- Aging: Roquefort Cheese (Minimum of 90 days, average of 5 months), Roumy Cheese (3 to 4 months)
- Taste: Roquefort Cheese (Mild to strong), Roumy Cheese (salty, sharp, strong)
Side-by-Side Comparison
| Roquefort Cheese | Roumy Cheese | |
|---|---|---|
| Country of Origin | France | Egypt |
| Specific Origin | Roquefort-Sur-Soulzon, South Of France | Egypt |
| Milk Type | Sheep's milk | Cow's and water buffalo's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Moist, very creamy | Hard |
| Rind | None | Natural |
| Aging | Minimum of 90 days, average of 5 months | 3 to 4 months |
| Taste | Mild to strong | Salty, sharp, strong |
Taste Comparison: Does Roquefort Cheese Taste Like Roumy Cheese?
Roquefort Cheese reads as mild to strong, while Roumy Cheese brings salty, sharp, strong character. On the nose, Roquefort Cheese offers sweet, contrasted with Roumy Cheese's pungent. Aging plays into this as well. Roquefort Cheese at minimum of 90 days, average of 5 months develops a different profile than Roumy Cheese at 3 to 4 months.
Can You Substitute Roquefort Cheese for Roumy Cheese?
Roquefort Cheese can stand in for Roumy Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect moist, very creamy bite and body where the recipe calls for hard. Flavor-wise, Roquefort Cheese reads as mild to strong while Roumy Cheese brings salty, sharp, strong notes.
Which Is Better, Roquefort Cheese or Roumy Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a moist, very creamy cheese, go with Roquefort Cheese. For a hard profile, Roumy Cheese is the better fit. Flavor-wise, Roquefort Cheese suits recipes that want mild to strong notes, while Roumy Cheese fits dishes calling for salty, sharp, strong.
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Frequently Asked Questions
Is Roquefort Cheese the same as Roumy Cheese?
No, they're distinct cheeses. Roquefort Cheese originates in France, while Roumy Cheese comes from Egypt. Roquefort Cheese is made from sheep milk; Roumy Cheese uses cow and buffalo. Aging also differs: Roquefort Cheese is typically aged minimum of 90 days, average of 5 months, Roumy Cheese 3 to 4 months.
Is Roquefort Cheese similar to Roumy Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roquefort Cheese for Roumy Cheese?
You can, but expect a shift in richness and milk character.
Does Roquefort Cheese taste like Roumy Cheese?
Roquefort Cheese reads as mild to strong, while Roumy Cheese is salty, sharp, strong. Aromas also diverge. Roquefort Cheese leans sweet, and Roumy Cheese is closer to pungent.
What is Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 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, Roquefort Cheese or Roumy Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roquefort Cheese is moist, very creamy, while Roumy Cheese is hard.