Roumy Cheese vs Wagashi Cheese
Roumy Cheese is a hard cow and buffalo-milk cheese from Egypt, while Wagashi Cheese is compact and made from cow milk.
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 Wagashi Cheese?
Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.
What's the Difference Between Roumy Cheese and Wagashi Cheese?
- Milk type: Roumy Cheese (cow's and water buffalo's milk), Wagashi Cheese (Cow’s milk)
- Texture: Roumy Cheese (hard), Wagashi Cheese (Compact)
- Rind: Roumy Cheese (natural), Wagashi Cheese (red wax coating)
- Aging: Roumy Cheese (3 to 4 months), Wagashi Cheese (Fresh or dried)
- Taste: Roumy Cheese (salty, sharp, strong), Wagashi Cheese (mild)
Side-by-Side Comparison
| Roumy Cheese | Wagashi Cheese | |
|---|---|---|
| Country of Origin | Egypt | — |
| Specific Origin | Egypt | Sahel Region |
| Milk Type | Cow's and water buffalo's milk | Cow’s milk |
| Milk Treatment | — | Heated |
| Texture | Hard | Compact |
| Rind | Natural | Red wax coating |
| Aging | 3 to 4 months | Fresh or dried |
| Taste | Salty, sharp, strong | Mild |
Taste Comparison: Does Roumy Cheese Taste Like Wagashi Cheese?
Roumy Cheese reads as salty, sharp, strong, while Wagashi Cheese brings mild character. Aging plays into this as well. Roumy Cheese at 3 to 4 months develops a different profile than Wagashi Cheese at fresh or dried.
Can You Substitute Roumy Cheese for Wagashi Cheese?
Roumy Cheese can stand in for Wagashi 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 compact. Flavor-wise, Roumy Cheese reads as salty, sharp, strong while Wagashi Cheese brings mild notes.
Which Is Better, Roumy Cheese or Wagashi 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 compact profile, Wagashi Cheese is the better fit. Flavor-wise, Roumy Cheese suits recipes that want salty, sharp, strong notes, while Wagashi Cheese fits dishes calling for mild.
Which is your favorite?
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Frequently Asked Questions
Is Roumy Cheese the same as Wagashi Cheese?
No, they're distinct cheeses. Roumy Cheese is made from cow and buffalo milk; Wagashi Cheese uses cow. Aging also differs: Roumy Cheese is typically aged 3 to 4 months, Wagashi Cheese fresh or dried.
Is Roumy Cheese similar to Wagashi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Roumy Cheese for Wagashi Cheese?
You can, but expect a shift in richness and milk character.
Does Roumy Cheese taste like Wagashi Cheese?
Roumy Cheese reads as salty, sharp, strong, while Wagashi Cheese is mild.
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 Wagashi Cheese made of?
Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.
Which should I choose, Roumy Cheese or Wagashi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Roumy Cheese is hard, while Wagashi Cheese is compact.