Roman cheese, also known as Egyptian Roumy cheese, is a beloved traditional Egyptian cheese with a distinct flavor that stands out due to its preparation process. This cheese, often enjoyed young or aged, exhibits a mild to robust taste profile, depending on its maturity. The cheese also holds historical significance, tying into the rich culinary heritage of Egypt.
Rich in protein and diverse in texture, Egyptian Roumy cheese is praised not only for its flavor but also for its health benefits. While the younger cheese is mild with fewer calories, the older version boasts a sharp and intense flavor, making it a versatile ingredient in various dishes. This cheese is perfect for those looking to explore authentic Egyptian flavors from the comfort of their home.
Ingredients
- 10 liters of full-fat cow’s milk (preferably fresh)
- Labneh (for acidity test)
- Starter culture (specific for Egyptian Roumy cheese)
- Annatto dye or orange food coloring (optional for color)
- Rennet (1.5 to 2 spoonfuls per liter of milk, according to concentration)
Preparation
- Filter the milk thoroughly to ensure it is clean, then conduct an acidity test using labneh to confirm the milk’s freshness. Avoid any milk that has a sour smell.
- Prepare the starter culture by dissolving it in a cup of the filtered milk. Set aside.
- Heat the milk to 37°C (99°F). Add the annatto dye or a few drops of orange food coloring for color, if desired.
- Incorporate the starter culture into the heated milk, stirring gently to mix well.
- Once properly mixed, add the rennet and stir gently. Allow the mixture to sit undisturbed for about 30 minutes to an hour until it curdles.
- Cut the curd into 2 cm cubes using a knife in a grid pattern, ensuring even cuts.
- Gradually heat the mixture again, keeping the temperature low and stirring gently to release the whey from the curds.
- Continue stirring until the curds become firmer and more separated from the whey.
- Drain the whey carefully, and place the curds into cheese molds, pressing lightly to form the cheese.
- Let the cheese set and solidify, storing it in a cool place until it reaches the desired maturity.
Did you know?
Egyptian Roumy cheese can vary greatly in taste and texture based on its age and how it is cured.
Young Roumy cheese is generally milder and softer, offering a delicate flavor suitable for those who prefer a less intense cheese experience. The older variation, however, is known for its sharpness and crumbly texture, reminiscent of Parmesan, making it ideal for grating over dishes for an added punch of flavor.
Interestingly, traditional Egyptian Roumy cheese is not only a great addition to various dishes but also boasts impressive nutrition facts. It’s a rich source of protein, which makes it a healthy choice for those seeking to increase their protein intake. Moreover, the process of how to make this cheese has been passed down through generations, capturing the essence of Egyptian culinary arts. For a balanced diet, incorporating this cheese can add both depth of flavor and nutritional value.
In Egypt, Roumy cheese holds a place of significance not just as a food item but as a cultural icon, often found at festive tables and family gatherings. So, when you make and enjoy this cheese, you’re not just savoring a delightful dairy product but also partaking in a rich cultural tradition.
