Roumy Cheese vs Tomme Cheese
Roumy Cheese is a hard cow and buffalo-milk cheese from Egypt, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and 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 Tomme Cheese?
Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.
What's the Difference Between Roumy Cheese and Tomme Cheese?
- Origin: Roumy Cheese (Egypt), Tomme Cheese (France and Switzerland)
- Milk type: Roumy Cheese (cow's and water buffalo's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Texture: Roumy Cheese (hard), Tomme Cheese (Creamy, pliable)
- Rind: Roumy Cheese (natural), Tomme Cheese (Grayish natural)
- Taste: Roumy Cheese (salty, sharp, strong), Tomme Cheese (Varied)
Side-by-Side Comparison
| Roumy Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Egypt | France And Switzerland |
| Specific Origin | Egypt | France, Switzerland, United States |
| Milk Type | Cow's and water buffalo's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Hard | Creamy, pliable |
| Rind | Natural | Grayish natural |
| Aging | 3 to 4 months | — |
| Taste | Salty, sharp, strong | Varied |
Taste Comparison: Does Roumy Cheese Taste Like Tomme Cheese?
Roumy Cheese reads as salty, sharp, strong, while Tomme Cheese brings varied character. On the nose, Roumy Cheese offers pungent, contrasted with Tomme Cheese's milky.
Can You Substitute Roumy Cheese for Tomme Cheese?
Roumy Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Roumy Cheese reads as salty, sharp, strong while Tomme Cheese brings varied notes.
Which Is Better, Roumy Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Roumy Cheese suits recipes that want salty, sharp, strong notes, while Tomme Cheese fits dishes calling for varied.
Which is your favorite?
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Frequently Asked Questions
Is Roumy Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Roumy Cheese originates in Egypt, while Tomme Cheese comes from France and Switzerland. Roumy Cheese is made from cow and buffalo milk; Tomme Cheese uses cow, goat, or sheep.
Is Roumy Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roumy Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Roumy Cheese taste like Tomme Cheese?
Roumy Cheese reads as salty, sharp, strong, while Tomme Cheese is varied. Aromas also diverge. Roumy Cheese leans pungent, and Tomme Cheese is closer to milky.
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 Tomme Cheese made of?
Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.
Which should I choose, Roumy Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roumy Cheese is hard, while Tomme Cheese is creamy, pliable.