Rumi cheese
Egyptian cheese From Wikipedia, the free encyclopedia
Rumi cheese (Egyptian Arabic: جبنه رومى gebna Rumi [ˈɡebnæ ˈruːmi], also spelled roumi/roomi) is one of the main types of cheese in Egypt. 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]
| Rumi | |
|---|---|
 | |
| Other names | Torki |
| Country of origin | Egypt |
| Pasteurized | No |
| Texture | Hard/Crumbly |
| Weight | 10kg disks |
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 buffalo milk.[4] No starter culture is used.[5] The milk is natural, with full cream. Peppercorns may be added.[6] After 3–4 months the cheese develops an open texture and a sharp, pungent flavor.[7] Rumi is available in 10 kilograms (22 lb) disks or as slices with variable weight in vacuum packing.[6] There are 100 calories in an ounce serving, with about 28% saturated fat.[8]
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 [clarification needed] Domiati cheeses.[9] In 1985 an experimental 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".[10] Although the fermented cheese mish is traditionally made from Areesh cheese, commercial products similar to mish may be made from domiati cheeses.[11]
See also
Notes
References
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