Roumy Cheese vs Queso de Valdeón
Roumy Cheese is a hard cow and buffalo-milk cheese from Egypt, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth and made from cow, goat, and 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 Queso de Valdeón?
Queso de Valdeón is a Spanish blue cheese made in Posada de Valdeón, in the northeast of León province. It holds PGI status and is known for a very intense blue flavor that stays less biting than that of its cousin Cabrales.
What's the Difference Between Roumy Cheese and Queso de Valdeón?
- Origin: Roumy Cheese (Egypt), Queso de Valdeón (Spain)
- Milk type: Roumy Cheese (cow's and water buffalo's milk), Queso de Valdeón (Cow’s, or a mix of cow’s, sheep’s, and goat’s milk)
- Texture: Roumy Cheese (hard), Queso de Valdeón (Low elasticity, crumbly, melts in the mouth)
- Rind: Roumy Cheese (natural), Queso de Valdeón (Natural, thin, yellowish-gray)
- Aging: Roumy Cheese (3 to 4 months), Queso de Valdeón (Minimum 2 months (raw milk), 1 month (pasteurized milk))
- Taste: Roumy Cheese (salty, sharp, strong), Queso de Valdeón (Intense, salty, piquant, lightly ardent)
Side-by-Side Comparison
| Roumy Cheese | Queso de Valdeón | |
|---|---|---|
| Country of Origin | Egypt | Spain |
| Specific Origin | Egypt | Posada De Valdeón, León |
| Milk Type | Cow's and water buffalo's milk | Cow’s, or a mix of cow’s, sheep’s, and goat’s milk |
| Milk Treatment | — | Raw or pasteurized |
| Texture | Hard | Low elasticity, crumbly, melts in the mouth |
| Rind | Natural | Natural, thin, yellowish-gray |
| Aging | 3 to 4 months | Minimum 2 months (raw milk), 1 month (pasteurized milk) |
| Taste | Salty, sharp, strong | Intense, salty, piquant, lightly ardent |
Taste Comparison: Does Roumy Cheese Taste Like Queso de Valdeón?
Roumy Cheese reads as salty, sharp, strong, while Queso de Valdeón brings intense, salty, piquant, lightly ardent character. On the nose, Roumy Cheese offers pungent, contrasted with Queso de Valdeón's lightly acidic or lactic in semi-ripe cheese; persistent moldy scent when aged. Aging plays into this as well. Roumy Cheese at 3 to 4 months develops a different profile than Queso de Valdeón at minimum 2 months (raw milk), 1 month (pasteurized milk).
Can You Substitute Roumy Cheese for Queso de Valdeón?
Roumy Cheese can stand in for Queso de Valdeón in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for low elasticity, crumbly, melts in the mouth. Flavor-wise, Roumy Cheese reads as salty, sharp, strong while Queso de Valdeón brings intense, salty, piquant, lightly ardent notes.
Which Is Better, Roumy Cheese or Queso de Valdeón?
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 low elasticity, crumbly, melts in the mouth profile, Queso de Valdeón is the better fit. Flavor-wise, Roumy Cheese suits recipes that want salty, sharp, strong notes, while Queso de Valdeón fits dishes calling for intense, salty, piquant, lightly ardent.
Which is your favorite?
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Frequently Asked Questions
Is Roumy Cheese the same as Queso de Valdeón?
No, they're distinct cheeses. Roumy Cheese originates in Egypt, while Queso de Valdeón comes from Spain. Roumy Cheese is made from cow and buffalo milk; Queso de Valdeón uses cow, goat, and sheep. Aging also differs: Roumy Cheese is typically aged 3 to 4 months, Queso de Valdeón minimum 2 months (raw milk), 1 month (pasteurized milk).
Is Roumy Cheese similar to Queso de Valdeón?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roumy Cheese for Queso de Valdeón?
You can, but expect a shift in richness and milk character.
Does Roumy Cheese taste like Queso de Valdeón?
Roumy Cheese reads as salty, sharp, strong, while Queso de Valdeón is intense, salty, piquant, lightly ardent. Aromas also diverge. Roumy Cheese leans pungent, and Queso de Valdeón is closer to lightly acidic or lactic in semi-ripe cheese; persistent moldy scent when aged.
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 Queso de Valdeón made of?
Queso de Valdeón is made from cow, goat, and sheep milk (raw or pasteurized). It's typically aged minimum 2 months (raw milk), 1 month (pasteurized milk). It originates in Spain.
Which should I choose, Roumy Cheese or Queso de Valdeón?
It depends on the dish. The texture difference is the biggest practical tell. Roumy Cheese is hard, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth.