Rumi cheese explained

Rumi
Country:	Egypt
Pasteurized:	No
Texture:	Hard/Crumbly
Weight:	10kg disks

Rumi cheese (جبنه رومى pronounced as /ɡebna rumi/, also spelled) is one of the main types of cheese in Egypt. Despite its name (Rūmī, literally, Roman), the cheese is Egyptian. Traces of it go back to the ancient Egyptians. It has a pungent smell, and different degrees of saltiness depending on the age.

Description

Rumi is thought to be derived from the Greek kefalotyri cheese, but the first known Rumi cheese was actually found in Saqqara and it’s believed to be known at least since 3200 BC.^[1] It is the main hard cheese in Egypt. It belongs to the same family as pecorino romano and manchego. Rumi cheese is made from cows' milk, or from buffalo milk.^[2] No starter culture is used. The milk is natural, with full cream. Peppercorns may be added. After 3–4 months the cheese develops an open texture and a sharp, pungent flavor. Rumi is available in 10kg (20lb) disks or as slices with variable weight in vacuum packing. There are 100 calories in an ounce serving, with about 28% saturated fat.

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 Domiati cheeses.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". Although the fermented cheese mish is traditionally made from Areesh cheese, commercial products similar to mish may be made from domiati cheeses.

See also

• Egyptian cuisine
• List of cheeses
• Arish cheese
• Domiati

References

• Web site: . African Cheese: Egypt. 4 March 2013. 2012. iFood. dead. https://web.archive.org/web/20130604195554/http://www.ifood.tv/network/african_cheese. 4 June 2013.
• Web site: . egyptian romy cheese. https://archive.today/20130215113752/http://www.agriculturesource.com/p-egyptian-romy-cheese-2169721.html . dead . 15 February 2013 . 4 March 2013. 2012. Agriculture source.
• Web site: . Egyptian Roomy Cheese calorie and nutritional information. 4 March 2013. 2012. myfitnesspal.
• Fontecha. Amigo. Angel de la Fuente. Javier . Lourdes . Miguel . Juarez . Manuela . Ramos, Mercedes . El-Shikh, Mohamed . El-Shibiny, Safinaz . Zeitschrift für Lebensmittel-Untersuchung und -Forschung . Oct–Nov 1990 . 191 . 4–5 . 310 . Ripening changes in Ras cheese prepared from ultrafiltered milk . 10.1007/bf01202433. 83430806.
• Book: Fox, P. F.. Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups) . 2013-04-15 . 1999-08-01. Springer. 978-0-8342-1339-5. 431.
• Book: Fox, Patrick F.. Fundamentals of Cheese Science. 2013-04-15 . 2000-02-29. Springer. 978-0-8342-1260-2. 355.
• Book: Fox. Patrick F.. McSweeney. Paul L.H.. Cogan. Timothy M.. Timothy P. . Guinee . Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups. 2013-04-14 . 2004-08-04. Academic Press. 978-0-08-050094-2.
• Book: Gunasekaran. Sundaram. Ak. M. Mehmet. Cheese Rheology and Texture . 2013-04-15. 2010-12-12. CRC Press. 978-1-4200-3194-2. 5.
• Book: Shurtleff, William. History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012) . 2013-04-15 . 2012. Soyinfo Center. 978-1-928914-47-1. 237.
• Book: Tamime, A. Y.. Processed Cheese and Analogues. https://books.google.com/books?id=bdaDYXzofrUC&pg=PT143. 2013-04-15 . 2011-05-03. John Wiley & Sons. 978-1-4443-4183-6. Cheese Flavours.

Notes and References

1. Web site: Staff . News . 2018-08-16 . World’s Oldest Solid Cheese Found in 3,200-Year-Old Jar in Egypt Sci.News . 2023-08-18 . Sci.News: Breaking Science News . en-US.
2. Web site: الجبن الرومي.. ما سر الاسم في مصر؟ . 2023-07-06 . سكاي نيوز عربية . ar.