Distinctive Features
Rumi cheese typically forms into large, cylindrical wheels weighing between 5 to 10 kilograms. It possesses a pale yellow to light brown rind that is hard and sometimes slightly oily to the touch. The interior paste is firm and compact, ranging in color from off-white to a deep, buttery yellow.
The texture is granular and crumbly, yet it can be sliced without shattering. It has a low humidity content, a direct result of its extensive brining and aging process. Its most defining characteristic is its pronounced salty and sharp, almost peppery flavor profile.
Cheese Varieties
Traditional Rumi relies on a mixture of buffalo and cow’s milk, which gives it a rich, robust flavor. Some modern producers, however, make versions using 100% cow’s milk for a slightly milder taste and a firmer texture. This adaptation makes the cheese more accessible to a wider market.
Another variety depends on the aging period. Young Rumi, aged for three to four months, is less salty and has a milder, more supple texture. Aged Rumi, often called ‘Qaresh’, is matured for over a year, developing intense salt crystals and a much harder, grainier consistency.
History and Traditions
Rumi cheese has deep roots in Egyptian rural life and dates back centuries. Its name, meaning “Roman,” hints at a possible introduction during the era of the Roman Empire’s influence in Egypt. It became a crucial method for preserving the nutrient-rich milk from water buffalo and cattle in the hot climate.
The Nile Delta region, with its lush pastures, became the heartland of Rumi production. This area is also famous for other dairy products like Kareish cheese and traditional butter (samna). Rumi is inseparable from the Egyptian breakfast, commonly served with ful medames (fava beans), eggs, and fresh baladi bread.
Production Process
The process begins with pasteurized milk from buffalo, cows, or a blend. Rennet is added to coagulate the milk, forming a firm curd. The curd is then cut into small pieces and heated gently to expel more whey.
Workers drain the whey and press the curds into large, round molds to form the characteristic wheel shape. The young cheese undergoes a dry salting process or is submerged in a concentrated brine solution for several days. Finally, the wheels are transferred to aging rooms where they mature for a minimum of three months and up to several years.
Wine or Beverage Pairings
The bold saltiness of Rumi cheese demands a beverage that can stand up to it. A crisp, dry white wine like a Sauvignon Blanc or a Verdejo provides a refreshing contrast. The high acidity in these wines cuts through the richness and cleanses the palate.
For a non-alcoholic or traditional pairing, strong black tea is the classic Egyptian choice. The tannins in the tea interact wonderfully with the salty cheese. A cold glass of ayran, a savory yogurt drink, also offers a cool, creamy counterpoint to Rumi’s sharpness.
Suitable Fruit and Vegetables
Fresh, sweet fruits provide a perfect balance to Rumi’s saltiness. Slices of juicy watermelon or crisp apple are classic accompaniments. The sweetness of dates or figs also creates a delightful contrast on the palate.
For vegetables, tomatoes and cucumbers are the traditional partners in an Egyptian breakfast. Their high water content and fresh flavor refresh the mouth after each salty bite. Roasted bell peppers or eggplant also pair well, adding a smoky sweetness.
Suitable Meat and Fish dishes
Rumi is often grated and used as a seasoning agent in many cooked dishes. It is a key ingredient in the Egyptian macarona bechamel, a baked pasta dish with minced meat and béchamel sauce. The cheese melts beautifully and adds a salty, umami depth to the recipe.
Crumbled Rumi can be sprinkled over grilled kofta (spiced meatballs) or shish tawook (grilled chicken). It also works well in stuffings for vegetables like vine leaves or bell peppers. Its robust flavor stands up to strongly spiced lamb and beef dishes.
Presentation
Remove Rumi cheese from the refrigerator at least 30 minutes before serving. This allows it to come to room temperature, around 18-20°C, which maximizes its aroma and softens its texture slightly. Serve it on a simple wooden board or a plain white platter to highlight its color.
Cut the cheese into thick slices or small cubes for easy eating. Provide a sturdy cheese knife for guests to serve themselves. Pair it with bread, fruits, and nuts on the same board for a complete offering.
Recipe Ideas
Rumi and Spinach Fatayer (Savory Pastries)
These triangular pastries are a popular street food and mezze item across the Middle East. The salty, crumbly texture of Rumi cheese pairs perfectly with the earthy flavor of wilted spinach. They are best served warm, straight from the oven.
You can make the dough from scratch or use store-bought pizza dough for convenience. The filling comes together quickly for a satisfying snack or appetizer. This recipe yields about 20 small pastries.
- 500g all-purpose flour
- 7g dry yeast
- 1 tsp sugar
- 250ml warm water
- 50ml olive oil
- 500g fresh spinach, washed and chopped
- 1 large onion, finely diced
- 200g Rumi cheese, crumbled
- 1 lemon, juiced
- Salt and pepper to taste
- Activate the yeast with sugar in warm water. Let it sit for 10 minutes until frothy.
- Mix flour and salt in a large bowl. Make a well and add the yeast mixture and olive oil. Knead into a smooth dough. Cover and let rise for 1 hour.
- Sauté onion until soft. Add spinach and cook until wilted. Drain any excess liquid and let cool.
- Mix the cooled spinach with crumbled Rumi cheese, lemon juice, salt, and pepper.
- Divide dough into small balls. Roll each ball into a circle. Place a spoonful of filling in the center.
- Fold the dough over to form a triangle and pinch the edges firmly to seal.
- Place on a baking sheet. Bake at 200°C for 15-20 minutes until golden brown.
Classic Egyptian Macarona Bechamel
This is Egypt’s beloved national comfort food, a rich baked pasta dish. Grated Rumi cheese is essential for its distinctive salty, tangy flavor in the meat sauce and the topping. It is a centerpiece dish for family gatherings and celebrations.
The dish layers pasta with a spiced meat sauce and a creamy béchamel. The final layer of cheese creates a golden, crispy crust. It requires some effort but is always a crowd-pleaser.
- 500g penne or macaroni pasta
- 500g ground beef or lamb
- 1 large onion, grated
- 2 cloves garlic, minced
- 400g tomato sauce
- 1 tsp allspice
- 1/2 tsp cinnamon
- 100g Rumi cheese, grated (for sauce)
- 100g butter
- 100g all-purpose flour
- 1 liter milk
- Pinch of nutmeg
- 100g Rumi cheese, grated (for topping)
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Brown the ground meat in a pan. Add grated onion and garlic and cook until soft.
- Stir in tomato sauce, allspice, cinnamon, salt, and pepper. Simmer for 10 minutes. Off heat, stir in 100g grated Rumi cheese.
- For béchamel, melt butter in a saucepan. Whisk in flour and cook for 2 minutes. Gradually whisk in milk until smooth. Season with salt, pepper, and nutmeg. Cook until thickened.
- Preheat oven to 180°C. In a large baking dish, combine the cooked pasta with the meat sauce.
- Pour the béchamel sauce evenly over the pasta mixture. Top with the remaining 100g of grated Rumi cheese.
- Bake for 30-40 minutes until the top is golden brown and bubbly. Let rest for 10 minutes before serving.
Similar Cheeses and Alternatives
Outside of Egypt, the closest alternative to Rumi is probably Greek Kefalotyri. Both are hard, salty sheep’s milk cheeses often used for grating and cooking. Kefalotyri has a similarly sharp and salty profile, though it is often made exclusively from sheep’s milk.
Italian Pecorino Romano also shares similarities as a hard, salty grating cheese made from sheep’s milk. Its flavor is perhaps more complex and sharper than a young Rumi. For a less salty but still firm option, a well-aged Mizithra from Greece or a Turkish Beyaz Peynir that has been aged longer can work in some recipes.