Ras Cheese

Rumi cheese ( arz, جبنه رومى '  , also known as ' 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.

Description

Rumi is thought to be derived from the Greek kefalotyri cheese. 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 a mixture of cow and buffalo milk. 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 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 ''Ras'' and ''Domiati'' cheeses.
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."
Although the fermented cheese '' mish'' is traditionally made from Areesh cheese, commercial products similar to ''mish'' may be made from ''ras'' and '' domiati'' cheeses.

See also

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

Notes

References

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{{Cheese

Egyptian cheeses