Rumi cheese

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 at least 3200 b.c old.[2] It is the main hard cheese in Egypt.[3] It belongs to the same family as Pecorino Romano and Manchego.[4] Rumi cheese is made from cows' milk, or from buffalo milk.[5] No starter culture is used.[6] The milk is natural, with full cream. Peppercorns may be added.[7] After 3–4 months the cheese develops an open texture and a sharp, pungent flavor.[8] Rumi is available in 10 kilograms (22 lb) disks or as slices with variable weight in vacuum packing.[7] There are 100 calories in an ounce serving, with about 28% saturated fat.[9]

The addition of low levels of PGE or lipases from R. miehei or R. pusillus has been reported to improve the flavor of Ras and Domiati cheeses.[10] 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."[11] Although the fermented cheese mish is traditionally made from Areesh cheese, commercial products similar to mish may be made from ras and domiati cheeses.[12]

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