Roumy Cheese vs Valtellina Casera Cheese
Roumy Cheese is a hard cow and buffalo-milk cheese from Egypt, while Valtellina Casera Cheese is semihard and made from cow milk, originating in Italy.
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 Valtellina Casera Cheese?
Valtellina Casera is a cheese made from semi-skimmed cow's milk in the province of Sondrio, northern Italy. It goes back to the sixteenth century, carries PDO status, and turns up in Valtellina buckwheat cooking such as pizzoccheri and sciatt.
What's the Difference Between Roumy Cheese and Valtellina Casera Cheese?
- Origin: Roumy Cheese (Egypt), Valtellina Casera Cheese (Italy)
- Milk type: Roumy Cheese (cow's and water buffalo's milk), Valtellina Casera Cheese (Cow’s milk)
- Texture: Roumy Cheese (hard), Valtellina Casera Cheese (Semihard)
- Rind: Roumy Cheese (natural), Valtellina Casera Cheese (Hard and thin)
- Aging: Roumy Cheese (3 to 4 months), Valtellina Casera Cheese (At least 70 days)
- Taste: Roumy Cheese (salty, sharp, strong), Valtellina Casera Cheese (Milk to hay and nutty)
Side-by-Side Comparison
| Roumy Cheese | Valtellina Casera Cheese | |
|---|---|---|
| Country of Origin | Egypt | Italy |
| Specific Origin | Egypt | Province Of Sondrio |
| Milk Type | Cow's and water buffalo's milk | Cow’s milk |
| Milk Treatment | — | Partially skimmed |
| Texture | Hard | Semihard |
| Rind | Natural | Hard and thin |
| Aging | 3 to 4 months | At least 70 days |
| Taste | Salty, sharp, strong | Milk to hay and nutty |
Taste Comparison: Does Roumy Cheese Taste Like Valtellina Casera Cheese?
Roumy Cheese reads as salty, sharp, strong, while Valtellina Casera Cheese brings milk to hay and nutty character. Aging plays into this as well. Roumy Cheese at 3 to 4 months develops a different profile than Valtellina Casera Cheese at at least 70 days.
Can You Substitute Roumy Cheese for Valtellina Casera Cheese?
Roumy Cheese can stand in for Valtellina Casera 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 semihard. Flavor-wise, Roumy Cheese reads as salty, sharp, strong while Valtellina Casera Cheese brings milk to hay and nutty notes.
Which Is Better, Roumy Cheese or Valtellina Casera 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 semihard profile, Valtellina Casera Cheese is the better fit. Flavor-wise, Roumy Cheese suits recipes that want salty, sharp, strong notes, while Valtellina Casera Cheese fits dishes calling for milk to hay and nutty.
Which is your favorite?
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Frequently Asked Questions
Is Roumy Cheese the same as Valtellina Casera Cheese?
No, they're distinct cheeses. Roumy Cheese originates in Egypt, while Valtellina Casera Cheese comes from Italy. Roumy Cheese is made from cow and buffalo milk; Valtellina Casera Cheese uses cow. Aging also differs: Roumy Cheese is typically aged 3 to 4 months, Valtellina Casera Cheese at least 70 days.
Is Roumy Cheese similar to Valtellina Casera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roumy Cheese for Valtellina Casera Cheese?
You can, but expect a shift in richness and milk character.
Does Roumy Cheese taste like Valtellina Casera Cheese?
Roumy Cheese reads as salty, sharp, strong, while Valtellina Casera Cheese is milk to hay and nutty.
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 Valtellina Casera Cheese made of?
Valtellina Casera Cheese is made from cow milk (partially skimmed), using calf rennet. It's typically aged at least 70 days. It originates in Italy.
Which should I choose, Roumy Cheese or Valtellina Casera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roumy Cheese is hard, while Valtellina Casera Cheese is semihard.