Roumy Cheese vs Queijo Serra da Estrela
Roumy Cheese is a hard cow and buffalo-milk cheese from Egypt, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) and made from sheep milk, originating in Portugal.
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 Queijo Serra da Estrela?
Serra da Estrela is a sheep's milk cheese from the mountains of central Portugal, protected as a PDO in the European Union and the UK. It is coagulated with thistle instead of rennet, and its paste runs from nearly semi-liquid when young to solid but sliceable with age.
What's the Difference Between Roumy Cheese and Queijo Serra da Estrela?
- Origin: Roumy Cheese (Egypt), Queijo Serra da Estrela (Portugal)
- Milk type: Roumy Cheese (cow's and water buffalo's milk), Queijo Serra da Estrela (Sheep)
- Texture: Roumy Cheese (hard), Queijo Serra da Estrela (Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho))
- Rind: Roumy Cheese (natural), Queijo Serra da Estrela (Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho))
- Aging: Roumy Cheese (3 to 4 months), Queijo Serra da Estrela (Minimum 30 days; 120 days for "Velho")
- Taste: Roumy Cheese (salty, sharp, strong), Queijo Serra da Estrela (Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho))
Side-by-Side Comparison
| Roumy Cheese | Queijo Serra da Estrela | |
|---|---|---|
| Country of Origin | Egypt | Portugal |
| Specific Origin | Egypt | Beira Uplands, Including Municipalities Such As Carregal Do Sal, Celorico Da Beira, And Others. |
| Milk Type | Cow's and water buffalo's milk | Sheep |
| Milk Treatment | — | Raw |
| Texture | Hard | Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho) |
| Rind | Natural | Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho) |
| Aging | 3 to 4 months | Minimum 30 days; 120 days for "Velho" |
| Taste | Salty, sharp, strong | Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho) |
Taste Comparison: Does Roumy Cheese Taste Like Queijo Serra da Estrela?
Roumy Cheese reads as salty, sharp, strong, while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) character. On the nose, Roumy Cheese offers pungent, contrasted with Queijo Serra da Estrela's pungent. Aging plays into this as well. Roumy Cheese at 3 to 4 months develops a different profile than Queijo Serra da Estrela at minimum 30 days; 120 days for "velho".
Can You Substitute Roumy Cheese for Queijo Serra da Estrela?
Roumy Cheese can stand in for Queijo Serra da Estrela in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho). Flavor-wise, Roumy Cheese reads as salty, sharp, strong while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) notes.
Which Is Better, Roumy Cheese or Queijo Serra da Estrela?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Roumy Cheese. For a closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) profile, Queijo Serra da Estrela is the better fit. Flavor-wise, Roumy Cheese suits recipes that want salty, sharp, strong notes, while Queijo Serra da Estrela fits dishes calling for smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho).
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Frequently Asked Questions
Is Roumy Cheese the same as Queijo Serra da Estrela?
No, they're distinct cheeses. Roumy Cheese originates in Egypt, while Queijo Serra da Estrela comes from Portugal. Roumy Cheese is made from cow and buffalo milk; Queijo Serra da Estrela uses sheep. Aging also differs: Roumy Cheese is typically aged 3 to 4 months, Queijo Serra da Estrela minimum 30 days; 120 days for "velho".
Is Roumy Cheese similar to Queijo Serra da Estrela?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roumy Cheese for Queijo Serra da Estrela?
You can, but expect a shift in richness and milk character.
Does Roumy Cheese taste like Queijo Serra da Estrela?
Roumy Cheese reads as salty, sharp, strong, while Queijo Serra da Estrela is smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho). Aromas also diverge. Roumy Cheese leans pungent, and Queijo Serra da Estrela is closer to pungent.
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 Queijo Serra da Estrela made of?
Queijo Serra da Estrela is made from sheep milk (raw), using cardoon flower (cynara cardunculus, l) rennet. It's typically aged minimum 30 days; 120 days for "velho". It originates in Portugal.
Which should I choose, Roumy Cheese or Queijo Serra da Estrela?
It depends on the dish. The texture difference is the biggest practical tell. Roumy Cheese is hard, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho).