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Rumi from Egypt

Rumi

Rumi is one of the classic dishes in the cheese tradition of Egypt. · Egypt

★ 4.1
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Rumi is one of the classic dishes in the cheese tradition of Egypt.

About Rumi

Rumi is one of the classic dishes in the cheese tradition of Egypt. Made the traditional way, it reflects the dairy heritage of its homeland.

🏛️ History & Culture

Rumi cheese, whose name derives from the Arabic word for "Roman," is a hard, salty cheese that has been a staple of Egyptian dairy culture for centuries. Its exact origins are debated, with some tracing the technique to Roman-era cheese-making traditions in the Mediterranean, while others emphasize the development of local Egyptian methods over time.

Traditionally made from cow's or buffalo's milk, Rumi is aged for several months, developing a sharp, tangy flavor and a crumbly texture that distinguishes it from softer Egyptian cheeses. It is widely consumed across Egypt, often served at breakfast or grated over dishes, and remains a symbol of the country's rural dairy heritage, though industrial production has largely replaced artisanal methods in modern times.

🍳 How to make Rumi

AI-assisted, not kitchen-tested

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.
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Ingredients
Steps

Rumi — frequently asked questions

What is Rumi?

Rumi is one of the classic dishes in the cheese tradition of Egypt. Made the traditional way, it reflects the dairy heritage of its homeland.

What is Rumi made of?

Rumi is made with whole cow's milk, calcium chloride, liquid rennet, cheese salt and yogurt starter culture.

Where does Rumi come from?

Rumi comes from Egypt. Rumi cheese, whose name derives from the Arabic word for "Roman," is a hard, salty cheese that has been a staple of Egyptian dairy culture for centuries.

Where can I eat Rumi?

Egyptians often slice Rumi into thick slabs alongside a breakfast of baladi bread and ta'meya at a street-side koshari stall.

How do you make Rumi?

Making Rumi at home takes about 60 minutes of prep and 120 minutes of cooking. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Egypt

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