Roumy Cheese vs Sap Sago Cheese
Roumy Cheese is a hard cow and buffalo-milk cheese from Egypt, while Sap Sago Cheese is hard and made from cow milk, originating in Switzerland.
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 Is Sap Sago Cheese?
Sap Sago is a hard, skimmed-milk cheese from the Canton of Glarus in Switzerland, seasoned and tinted green with blue fenugreek. It is grated as a seasoning rather than eaten in slices, and its 1463 origin stamp makes it the oldest branded product in the country.
What's the Difference Between Roumy Cheese and Sap Sago Cheese?
- Origin: Roumy Cheese (Egypt), Sap Sago Cheese (Switzerland)
- Milk type: Roumy Cheese (cow's and water buffalo's milk), Sap Sago Cheese (cow's milk)
- Aging: Roumy Cheese (3 to 4 months), Sap Sago Cheese (4 to 12 weeks fermentation, then 3 to 8 months in silos)
Side-by-Side Comparison
| Roumy Cheese | Sap Sago Cheese | |
|---|---|---|
| Country of Origin | Egypt | Switzerland |
| Specific Origin | Egypt | Canton Of Glarus |
| Milk Type | Cow's and water buffalo's milk | Cow's milk |
| Milk Treatment | — | Skimmed |
| Texture | Hard | Hard |
| Rind | Natural | Natural |
| Aging | 3 to 4 months | 4 to 12 weeks fermentation, then 3 to 8 months in silos |
| Taste | Salty, sharp, strong | — |
Taste Comparison: Does Roumy Cheese Taste Like Sap Sago Cheese?
Their flavor profiles are distinct. On the nose, Roumy Cheese offers pungent, contrasted with Sap Sago Cheese's herbal. Aging plays into this as well. Roumy Cheese at 3 to 4 months develops a different profile than Sap Sago Cheese at 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Can You Substitute Roumy Cheese for Sap Sago Cheese?
Roumy Cheese can stand in for Sap Sago Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Roumy Cheese or Sap Sago Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Roumy Cheese the same as Sap Sago Cheese?
No, they're distinct cheeses. Roumy Cheese originates in Egypt, while Sap Sago Cheese comes from Switzerland. Roumy Cheese is made from cow and buffalo milk; Sap Sago Cheese uses cow. Aging also differs: Roumy Cheese is typically aged 3 to 4 months, Sap Sago Cheese 4 to 12 weeks fermentation, then 3 to 8 months in silos.
Is Roumy Cheese similar to Sap Sago Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roumy Cheese for Sap Sago Cheese?
You can, but expect a shift in richness and milk character.
Does Roumy Cheese taste like Sap Sago Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Sap Sago Cheese made of?
Sap Sago Cheese is made from cow milk (skimmed), using none, acid-coagulated rennet. It's typically aged 4 to 12 weeks fermentation, then 3 to 8 months in silos. It originates in Switzerland.
Which should I choose, Roumy Cheese or Sap Sago Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.