Rumi cheese (Egyptian Arabic:جبنه رومىgebna Rumi[ˈɡebnæˈruːmi], also spelledroumi/roomi) is one of the main types ofcheese inEgypt. Despite its name (Rūmī, literally "Roman"), the cheese is Egyptian. It has a pungent smell, and different degrees of saltiness depending on the age.[1]It is also known, e.g. in the United Arab Emirates,[2] asRas cheese.[3]
Rumi is the main hard cheese in Egypt.[4] It belongs to the same family aspecorino romano andmanchego.[5] Rumi cheese is made from cows' milk, or frombuffalo milk.[6] Nostarter culture is used.[7] The milk is natural, with full cream.Peppercorns may be added.[8] After 3–4 months the cheese develops an open texture and a sharp, pungent flavor.[9] Rumi is available in ten-kilogram (22 lb) discs or as slices with variable weight in vacuum packing.[8] A reference serving of 30 grams (1 oz) provides about 400 kilojoules (100 kcal) offood energy, with about 28%saturated fat.[10]
The addition of low levels ofpregastric esterase (used inblue cheese production) or lipases fromR. miehei orR. pusillus has been reported to improve the flavor ofras anddomiati cheeses.[11]In 1985 an experimental Ras cheese was made using equal amounts by volume of cow and buffalo milk, plus an additional 20% to 30% of soy milk. The fat content was lower than natural cheese, and the flavor was affected slightly, but the aged result was said to have "satisfactory sensory properties".[12] Although the fermented cheesemish is traditionally made fromAreesh cheese, commercial products similar tomish may be made fromras anddomiati cheeses.[13]
