Roumy
Rumi, also spelled Roumy, is the main hard cheese of Egypt, made from cow's or buffalo milk with no starter culture. Three to four months of aging give it an open texture, a pungent smell and a sharp flavor that gets saltier with age.
Key Facts
| Country of Origin | Egypt |
| Specific Origin | Egypt |
| Milk Type | Cow's and water buffalo's milk |
| Rind | Natural |
| Texture | Hard |
| Flavor | Salty, sharp, strong |
| Aroma | Pungent |
| Colors | Yellow |
| Forms | 10 kg (22 lb) discs, vacuum-packed slices of variable weight |
| Age | 3 to 4 months |
| Alternative Spellings | Romy, Romi , Gebnah Romy, Rumi |
| Also Known As | Gebna Romi, Gebnah Torky |
What is Roumy Cheese?
Rumi is one of the main types of cheese in Egypt. The name means "Roman," but the cheese itself is Egyptian. In the United Arab Emirates it is sold as Ras cheese.
It is made from cows' milk or from buffalo milk, left natural and full cream. No starter culture goes into it. Peppercorns are sometimes added. The cheese is aged for three to four months.
The result is Egypt's main hard cheese, with an open texture and a sharp, pungent flavor. Saltiness depends on how long the wheel has aged. In style it sits in the same family as Pecorino Romano and Manchego. A 30 gram (1 oz) serving carries about 400 kilojoules (100 kcal), roughly 28 percent of it saturated fat.
Rumi reaches buyers as ten-kilogram (22 lb) discs or as vacuum-packed slices of varying weight. Commercial versions of the fermented cheese mish are sometimes made from ras and domiati cheeses rather than the traditional Areesh.
How Does Roumy Cheese Compare?
The most relevant cheeses to compare Roumy against.
