Roumy Cheese vs Trnič Cheese
Roumy Cheese is a hard cow and buffalo-milk cheese from Egypt, while Trnič Cheese is hard and made from cow milk, originating in Slovenia.
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 Trnič Cheese?
Trnič is a hard Slovenian cheese made for centuries by shepherds on Velika planina, Mala planina and Gojška planina from sour skimmed milk curd, cream and salt. Shaped by hand and stamped with carved wooden patterns, it was given in pairs as a token of love.
What's the Difference Between Roumy Cheese and Trnič Cheese?
- Origin: Roumy Cheese (Egypt), Trnič Cheese (Slovenia)
- Milk type: Roumy Cheese (cow's and water buffalo's milk), Trnič Cheese (Cow’s milk)
- Texture: Roumy Cheese (hard), Trnič Cheese (Hard)
- Aging: Roumy Cheese (3 to 4 months), Trnič Cheese (4 weeks)
- Taste: Roumy Cheese (salty, sharp, strong), Trnič Cheese (Salty and slightly acidic)
Side-by-Side Comparison
| Roumy Cheese | Trnič Cheese | |
|---|---|---|
| Country of Origin | Egypt | Slovenia |
| Specific Origin | Egypt | Velika Planina |
| Milk Type | Cow's and water buffalo's milk | Cow’s milk |
| Milk Treatment | — | Sour, heated |
| Texture | Hard | Hard |
| Rind | Natural | — |
| Aging | 3 to 4 months | 4 weeks |
| Taste | Salty, sharp, strong | Salty and slightly acidic |
Taste Comparison: Does Roumy Cheese Taste Like Trnič Cheese?
Roumy Cheese reads as salty, sharp, strong, while Trnič Cheese brings salty and slightly acidic character. Aging plays into this as well. Roumy Cheese at 3 to 4 months develops a different profile than Trnič Cheese at 4 weeks.
Can You Substitute Roumy Cheese for Trnič Cheese?
Roumy Cheese can stand in for Trnič 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 hard. Flavor-wise, Roumy Cheese reads as salty, sharp, strong while Trnič Cheese brings salty and slightly acidic notes.
Which Is Better, Roumy Cheese or Trnič 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 hard profile, Trnič Cheese is the better fit. Flavor-wise, Roumy Cheese suits recipes that want salty, sharp, strong notes, while Trnič Cheese fits dishes calling for salty and slightly acidic.
Which is your favorite?
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Frequently Asked Questions
Is Roumy Cheese the same as Trnič Cheese?
No, they're distinct cheeses. Roumy Cheese originates in Egypt, while Trnič Cheese comes from Slovenia. Roumy Cheese is made from cow and buffalo milk; Trnič Cheese uses cow. Aging also differs: Roumy Cheese is typically aged 3 to 4 months, Trnič Cheese 4 weeks.
Is Roumy Cheese similar to Trnič Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roumy Cheese for Trnič Cheese?
You can, but expect a shift in richness and milk character.
Does Roumy Cheese taste like Trnič Cheese?
Roumy Cheese reads as salty, sharp, strong, while Trnič Cheese is salty and slightly acidic.
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 Trnič Cheese made of?
Trnič Cheese is made from cow milk (sour, heated). It's typically aged 4 weeks. It originates in Slovenia.
Which should I choose, Roumy Cheese or Trnič Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roumy Cheese is hard, while Trnič Cheese is hard.