Roumy Cheese vs Stilton Cheese
Roumy Cheese
Stilton Cheese
Roumy Cheese is a hard cow or buffalo-milk cheese from Egypt, while Stilton Cheese is semi-soft, crumbly, blue-veined and made from cow milk, originating in England.
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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 Stilton Cheese?
Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.
What's the Difference Between Roumy Cheese and Stilton Cheese?
- Origin: Roumy Cheese (Egypt), Stilton Cheese (England)
- Milk type: Roumy Cheese (Cow's or water buffalo's milk), Stilton Cheese (Cow's milk)
- Texture: Roumy Cheese (Hard), Stilton Cheese (Semi-soft, crumbly, blue-veined)
- Aging: Roumy Cheese (3 to 4 months), Stilton Cheese (9 to 12 weeks)
- Taste: Roumy Cheese (salty, sharp, strong), Stilton Cheese (spicy, strong)
Side-by-Side Comparison
| Roumy Cheese | Stilton Cheese | |
|---|---|---|
| Country of Origin | Egypt | England |
| Specific Origin | Egypt | Nottinghamshire, Leicestershire, Derbyshire |
| Milk Type | Cow's or water buffalo's milk | Cow's milk |
| Milk Treatment | — | Pasteurized |
| Texture | Hard | Semi-soft, crumbly, blue-veined |
| Rind | Natural | Natural |
| Aging | 3 to 4 months | 9 to 12 weeks |
| Taste | Salty, sharp, strong | Spicy, strong |
Taste Comparison: Does Roumy Cheese Taste Like Stilton Cheese?
Roumy Cheese reads as salty, sharp, strong, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Roumy Cheese at 3 to 4 months develops a different profile than Stilton Cheese at 9 to 12 weeks.
Can You Substitute Roumy Cheese for Stilton Cheese?
Roumy Cheese can stand in for Stilton Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for semi-soft, crumbly, blue-veined. Flavor-wise, Roumy Cheese reads as salty, sharp, strong while Stilton Cheese brings spicy, strong notes.
Which Is Better, Roumy Cheese or Stilton Cheese?
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 semi-soft, crumbly, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Roumy Cheese suits recipes that want salty, sharp, strong notes, while Stilton Cheese fits dishes calling for spicy, strong.
Which is your favorite?
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Frequently Asked Questions
Is Roumy Cheese the same as Stilton Cheese?
No, they're distinct cheeses. Roumy Cheese originates in Egypt, while Stilton Cheese comes from England. Roumy Cheese is made from cow or buffalo milk; Stilton Cheese uses cow. Aging also differs: Roumy Cheese is typically aged 3 to 4 months, Stilton Cheese 9 to 12 weeks.
Is Roumy Cheese similar to Stilton Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roumy Cheese for Stilton Cheese?
You can, but expect a shift in richness and milk character.
Does Roumy Cheese taste like Stilton Cheese?
Roumy Cheese reads as salty, sharp, strong, while Stilton Cheese is spicy, strong.
What is Roumy Cheese made of?
Roumy Cheese is made from cow or buffalo milk. It's typically aged 3 to 4 months. It originates in Egypt.
What is Stilton Cheese made of?
Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.
Which should I choose, Roumy Cheese or Stilton Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roumy Cheese is hard, while Stilton Cheese is semi-soft, crumbly, blue-veined.