Rumi cheese (Egyptian Arabic: جبنه رومىgebna rūmi[ˈɡebnæˈɾuːmi], also known as gebna romi or gebna turki[ˈtoɾki] in Alexandria) is one of the main types of cheese in Egypt. It has a pungent smell, and different degrees of saltiness depending on the age.[1]
Description
Rumi is thought to be derived from the Greek kefalotyri cheese. It is the main hard cheese in Egypt.[2]
It belongs to the same family as Pecorino Romano and Manchego.[3]
Rumi cheese is made from cows' milk, or from a mixture of cow and buffalo milk. No starter culture is used.[4]
The milk is natural, with full cream. Peppercorns may be added.[5]
After 3–4 months the cheese develops an open texture and a sharp, pungent flavor.[6]
Rumi is available in 10 kilograms (22 lb) disks or as slices with variable weight in vacuum packing.[5]
There are 100 calories in an ounce serving, with about 28% saturated fat.[7]
Related products
The addition of low levels of PGE or lipases from R. miehei or R. pusillus has been reported to improve the flavor of Ras[clarification needed] and Domiati cheeses.[8]
In 1985 an experimental Ras cheese was made using equal amounts of cow and buffalo milk, with the addition or 20% to 30% of soy milk. The fat content was lower than natural cheese, and the flavor was affected slightly, but the result was said to have "satisfactory sensory properties."[9]
Although the fermented cheese mish is traditionally made from Areesh cheese, commercial products similar to mish may be made from ras and domiati cheeses.[10]
