Rumi

Rumi (Egyptian Aged Cheese)

Rumi is a traditional Egyptian aged cheese similar to kashkaval or provolone, traditionally made from cow's milk or a mix of cow and buffalo milk. This salted, pressed cheese is aged until firm and tangy, and is a cornerstone of Egyptian dairy heritage.

Prep

60 min

Cook

120 min

Total

180 min

Serves

Makes about 1.2 kg (2.6 lb) of cheese

Difficulty

Hard

Recipe ingredients

• •8 L (2 gallons) whole cow's milk, traditional recipes use cow or buffalo milk; raw milk gives best flavor but pasteurized works
• •1/4 tsp calcium chloride, if using pasteurized milk, diluted in 60 ml (1/4 cup) water
• •1/4 tsp liquid rennet, diluted in 60 ml (1/4 cup) cool water; or single-strength vegetable rennet
• •30 g (1 oz) cheese salt, non-iodized, or kosher salt
• •1 tbsp yogurt starter culture, mesophilic, or use 1 tbsp plain yogurt with live cultures

Steps

1. 1 Heat the milk in a large stainless steel pot slowly to 32°C (90°F). Stir gently to prevent scorching on the bottom.
2. 2 Remove from heat and sprinkle the mesophilic starter culture (or yogurt) over the surface. Let rehydrate for 2 minutes, then stir thoroughly with a slotted spoon in an up-and-down motion for 1 minute. Cover and let ripen for 45 minutes at 32°C (90°F).
3. 3 Add the diluted calcium chloride and stir gently. Then add the diluted rennet, stirring with an up-and-down motion for 30 seconds. Cover and let set for 45 minutes, or until a clean break is achieved (insert a knife and it should split cleanly).
4. 4 Cut the curd into 1 cm (1/2 inch) cubes with a long knife. Let the curds rest for 5 minutes to heal, then begin cooking.
5. 5 Slowly raise the temperature to 38°C (100°F) over 30 minutes, stirring gently every few minutes to prevent the curds from matting. Hold at 38°C for another 15 minutes until the curds are firm and squeaky.
6. 6 Drain the whey by ladling the curds into a cheesecloth-lined colander. Reserve the whey. Tie the corners of the cheesecloth into a bundle and hang to drain for 30 minutes at room temperature.
7. 7 Transfer the curds to a large bowl and break them apart with your hands. Add the salt evenly and knead/press the curds together by hand for 5 minutes until they form a cohesive, pliable mass.
8. 8 Press the curd mass into a cheese mold (or a perforated plastic container) lined with cheesecloth. Press at 4 kg (10 lb) for 24 hours at room temperature, flipping the cheese every 6 hours for even moisture distribution.
9. 9 Remove the cheese from the mold and soak it in a saturated brine solution (dissolve 300 g/10 oz salt in 1 L/1 quart water) for 12 hours at 15°C (60°F).
10. 10 Air-dry the cheese for 2-3 days at 15-18°C (60-65°F) on a wooden board, turning twice daily, until the surface forms a light rind.
11. 11 Age the cheese at 12-15°C (55-60°F) and 85-90% humidity for 60-90 days minimum. Traditional Rumi is aged 6-12 months. Turn weekly and wipe any surface mold with a brine cloth.
12. 12 Note: The cheese is safe to eat after 60 days, but develops the characteristic sharp, tangy, slightly salty flavor after 4-6 months of aging. Vacuum-seal and refrigerate once cut.