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Melinda Mae

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Roumy

Roumy, Romy or Ras cheese is an Egyptian cheese made from full cream cows' milk, or from a mixture of cow and buffalo milk. It is a hard cheese derived from the Greek kefalotyri cheese. The cheese is believed to belong to the same family as Pecorino Romano and Manchego.

The taste and texture of Roumy differs according to the stage of aging. It has a slightly strong, salty and sharp, pungent flavour with peppercorns added to enhance the taste. The crumbly cheese is available at various stages in the market. New Roumy cheese is sold in the market unaged in slices and ready-to-used packages. A little more exquisite is the Medium Roumy cheese which is aged for 3 years for maximum formulation of taste and texture.

Then there is the exotic Old-aged Roumy cheese aged for nearly 8-12 years to create maximum flavours.
Egyptians enjoy the distinctive smell of Roumy with whole wheat pita bread or Baladi bread. In local homes, slices of Roumy are served at the breakfast table.

  • Made from cow's and water buffalo's milk
  • Country of origin: Egypt
  • Family: Parmesan
  • Type: hard
  • Texture: crumbly
  • Rind: natural
  • Colour: yellow
  • Flavour: salty, sharp, strong
  • Aroma: pungent
  • Synonyms: Ras, Gebnah Torky
  • Alternative spellings: Romy, Romi , Gebnah Romy

Other cheeses from Egypt:

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