Making Egyptian Rumi Cheese: A Comprehensive Guide
Egyptian Rumi cheese, known as “Gibna Rumi” in Arabic, is a traditional and beloved cheese variety in Egypt. Renowned for its distinct flavor, texture, and versatility, it holds a significant place in Egyptian culinary culture. This semi-hard cheese is particularly popular for its sharp, tangy taste and crumbly texture, which makes it ideal for a variety of dishes from salads to stews. The process of making Rumi cheese is intricate and requires attention to detail, but the result is a richly flavored cheese with a complex profile.
Historical Background
The origins of Rumi cheese are somewhat shrouded in mystery, but it is widely believed to be inspired by the traditional cheeses of the Mediterranean region. Its name, “Rumi,” is derived from the Arabic word “Rumi,” which means “Roman,” reflecting its historical connections to ancient Roman cheese-making traditions. Over the centuries, Rumi cheese has been adapted and refined within Egyptian cuisine, becoming a staple in many households and an integral part of Egyptian culinary heritage.
Ingredients and Equipment
To make Rumi cheese, you will need the following ingredients and equipment:
Ingredients:
- Milk: Fresh, high-quality cow’s milk is the primary ingredient. The milk should be whole and preferably raw for the best results.
- Rennet: An enzyme used to curdle the milk. It can be found in liquid or tablet form.
- Starter Culture: Specific bacterial cultures that aid in the fermentation process and contribute to the cheese’s flavor and texture.
- Salt: Used for seasoning and preservation.
- Calcium Chloride (optional): Helps in coagulating the milk, especially if using pasteurized milk.
Equipment:
- Large Stainless Steel Pot: For heating the milk.
- Thermometer: To monitor the temperature of the milk.
- Cheesecloth: For draining the curds.
- Cheese Mold: To shape the cheese.
- Press: To apply pressure to the cheese and remove excess whey.
- Cheese Knife: For cutting the curds.
- Ladle: For stirring and scooping curds.
- Storage Containers: For aging the cheese.
Process of Making Rumi Cheese
1. Preparing the Milk:
Begin by warming the milk to approximately 32-35°C (90-95°F) in a large stainless steel pot. This temperature range is optimal for the growth of starter cultures and the action of rennet. If you are using pasteurized milk, consider adding calcium chloride to help the milk coagulate more effectively.
2. Adding the Starter Culture:
Sprinkle the starter culture over the surface of the milk. Allow it to rehydrate for a few minutes before stirring it gently into the milk. This step is crucial as the bacteria in the starter culture contribute to the development of flavor and texture in the cheese.
3. Adding Rennet:
Dilute the rennet in a small amount of cool, non-chlorinated water and add it to the milk. Stir gently for about 30 seconds to ensure the rennet is evenly distributed. Allow the milk to sit undisturbed for 30-60 minutes, or until it forms a firm curd. The curd should separate cleanly from the whey when cut with a knife.
4. Cutting the Curd:
Once the curd has set, cut it into small cubes with a cheese knife. The size of the curds will affect the texture of the cheese; for Rumi cheese, aim for curds that are approximately 1 cm (0.4 inches) in size.
5. Cooking the Curds:
Gradually heat the curds to about 38-40°C (100-105°F) while gently stirring to prevent the curds from matting together. This process helps the curds expel whey and firm up. Maintain this temperature for about 30 minutes.
6. Draining the Curds:
Transfer the curds into a colander lined with cheesecloth. Allow the whey to drain off. You can gently press the curds to expedite this process, but be careful not to apply too much pressure, as it can affect the texture of the cheese.
7. Pressing the Cheese:
Once the whey has drained, transfer the curds to a cheese mold. Press the curds with a cheese press to remove additional whey and help the curds knit together. Apply moderate pressure for several hours, or as recommended by your recipe.
8. Salting and Aging:
After pressing, remove the cheese from the mold and rub it with salt. The amount of salt used can vary depending on taste preferences. Allow the cheese to age in a cool, humid environment for several weeks to develop its characteristic flavor and texture. During the aging process, turn the cheese regularly to ensure even maturation.
Variations and Uses
Rumi cheese is known for its versatility in the kitchen. It can be used in a variety of dishes, including:
- Salads: Crumbled Rumi cheese adds a tangy flavor to salads and complements ingredients such as olives, tomatoes, and cucumbers.
- Soups and Stews: It can be grated or cubed and added to soups and stews, where it melts slightly and imparts a rich, savory taste.
- Sandwiches and Wraps: Slices of Rumi cheese make an excellent addition to sandwiches and wraps, enhancing them with a robust flavor.
- Appetizers: It pairs well with fruits, nuts, and wines, making it a sophisticated choice for appetizers and cheese platters.
Conclusion
Making Egyptian Rumi cheese is a rewarding process that combines traditional techniques with a touch of artistry. The resulting cheese is a testament to Egypt’s rich culinary heritage and offers a unique flavor profile that is both sharp and savory. Whether enjoyed on its own, as part of a meal, or as an ingredient in various dishes, Rumi cheese is a versatile and cherished staple in Egyptian cuisine. With careful attention to detail and adherence to the traditional methods, anyone can successfully craft this distinctive cheese and experience a piece of Egyptian culinary tradition.