Roumy Cheese vs Torta del Casar Cheese
Roumy Cheese is a hard cow and buffalo-milk cheese from Egypt, while Torta del Casar Cheese is very soft and spreadable and made from sheep milk, originating in Spain.
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 Torta del Casar Cheese?
Torta del Casar is a sheep's milk cheese from Extremadura, Spain, curdled with cardoon thistle rather than animal rennet. Aged at least sixty days, it goes creamy in the center, so it is eaten by slicing off the top and scooping out the inside.
What's the Difference Between Roumy Cheese and Torta del Casar Cheese?
- Origin: Roumy Cheese (Egypt), Torta del Casar Cheese (Spain)
- Milk type: Roumy Cheese (cow's and water buffalo's milk), Torta del Casar Cheese (sheep's milk)
- Texture: Roumy Cheese (hard), Torta del Casar Cheese (Very soft and spreadable)
- Rind: Roumy Cheese (natural), Torta del Casar Cheese (Dry but slightly sticky)
- Aging: Roumy Cheese (3 to 4 months), Torta del Casar Cheese (About two months)
- Taste: Roumy Cheese (salty, sharp, strong), Torta del Casar Cheese (Rich, slightly bitter)
Side-by-Side Comparison
| Roumy Cheese | Torta del Casar Cheese | |
|---|---|---|
| Country of Origin | Egypt | Spain |
| Specific Origin | Egypt | Extremadura |
| Milk Type | Cow's and water buffalo's milk | Sheep's milk |
| Milk Treatment | — | Unpasteurized |
| Texture | Hard | Very soft and spreadable |
| Rind | Natural | Dry but slightly sticky |
| Aging | 3 to 4 months | About two months |
| Taste | Salty, sharp, strong | Rich, slightly bitter |
Taste Comparison: Does Roumy Cheese Taste Like Torta del Casar Cheese?
Roumy Cheese reads as salty, sharp, strong, while Torta del Casar Cheese brings rich, slightly bitter character. On the nose, Roumy Cheese offers pungent, contrasted with Torta del Casar Cheese's earthy, herbal. Aging plays into this as well. Roumy Cheese at 3 to 4 months develops a different profile than Torta del Casar Cheese at about two months.
Can You Substitute Roumy Cheese for Torta del Casar Cheese?
Roumy Cheese can stand in for Torta del Casar 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 very soft and spreadable. Flavor-wise, Roumy Cheese reads as salty, sharp, strong while Torta del Casar Cheese brings rich, slightly bitter notes.
Which Is Better, Roumy Cheese or Torta del Casar 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 very soft and spreadable profile, Torta del Casar Cheese is the better fit. Flavor-wise, Roumy Cheese suits recipes that want salty, sharp, strong notes, while Torta del Casar Cheese fits dishes calling for rich, slightly bitter.
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Frequently Asked Questions
Is Roumy Cheese the same as Torta del Casar Cheese?
No, they're distinct cheeses. Roumy Cheese originates in Egypt, while Torta del Casar Cheese comes from Spain. Roumy Cheese is made from cow and buffalo milk; Torta del Casar Cheese uses sheep. Aging also differs: Roumy Cheese is typically aged 3 to 4 months, Torta del Casar Cheese about two months.
Is Roumy Cheese similar to Torta del Casar Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roumy Cheese for Torta del Casar Cheese?
You can, but expect a shift in richness and milk character.
Does Roumy Cheese taste like Torta del Casar Cheese?
Roumy Cheese reads as salty, sharp, strong, while Torta del Casar Cheese is rich, slightly bitter. Aromas also diverge. Roumy Cheese leans pungent, and Torta del Casar Cheese is closer to earthy, herbal.
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 Torta del Casar Cheese made of?
Torta del Casar Cheese is made from sheep milk (unpasteurized), using cardoon flower (cynara cardunculus) rennet. It's typically aged about two months. It originates in Spain.
Which should I choose, Roumy Cheese or Torta del Casar Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roumy Cheese is hard, while Torta del Casar Cheese is very soft and spreadable.