Roumy cheese

From Encyc

Template:Infobox cheese Roumy cheese, Romy (Template:Lang-arz Template:Transl) or Ras cheese, is one of the main types of cheese in Egypt. It has a distinctive smell, and different degrees of salty taste according to the stage of aging.[1]

Description[edit]

Roumy is derived from the Greek kefalotyri cheese. It is the main hard cheese in Egypt.[2] Roumy belongs to the same family as Pecorino Romano and Manchego.[3] Roumy cheese is made from cows' milk, or from a mixture of cow and buffalo milk. No starter culture is used.[4] The milk is natural, with full cream. Peppercorn may be added.[5] After 3–4 months the cheese will develop an open texture and a sharp, pungent flavor.[6] Roumy is available in 10 kilograms (22 lb) disks or often slices with variable weight in vacuum packing.[5] There are 100 calories in an ounce serving, with high amount of saturated fat (28%).[7]

Related products[edit]

The addition of low levels of PGE or lipases from R. miehei or R. pusillus has been reported to improve the flavor of Ras and Domiati cheeses.[8] In 1985 an experimental Ras cheese was made using equal amounts of cow and buffalo milk, with the addition or 20% to 30% or soy milk. The fat content was lower than natural cheese and the flavor was affected slightly, but the result was said to have "satisfactory sensory properties."[9] Although the fermented cheese mish is traditionally made from Areesh cheese, commercial products similar to mish may be made from ras and domiati cheeses.[10]

See also[edit]

References[edit]

Citations

  1. ↑ African Cheese: Egypt.
  2. ↑ Fox 1999, p. 431.
  3. ↑ Fox, McSweeney & Cogan 2004, p. 11.
  4. ↑ Tamime 2011, p. 143.
  5. ↑ 5.0 5.1 egyptian romy cheese: Agriculture source.
  6. ↑ Fontecha, Amigo & Angel de la Fuente 1990, p. 310.
  7. ↑ Egyptian Roomy Cheese...
  8. ↑ Fox 2000, p. 355.
  9. ↑ Shurtleff 2012, p. 237.
  10. ↑ Fox, McSweeney & Cogan 2004, p. 240.

Sources

  • "African Cheese: Egypt". iFood. 2012. Retrieved 4 March 2013.
  • "egyptian romy cheese". Agriculture source. 2012. Retrieved 4 March 2013.[dead link]
  • "Egyptian Roomy Cheese calorie and nutritional information". myfitnesspal. 2012. Retrieved 4 March 2013.
  • Fontecha, Javier; Amigo, Lourdes; Angel de la Fuente, Miguel (Oct–Nov 1990). "Ripening changes in Ras cheese prepared from ultrafiltered milk". Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 191 (4–5): 310. doi:10.1007/bf01202433. Retrieved 2013-04-15. Unknown parameter |coauthor= ignored (|author= suggested) (help)CS1 maint: ref=harv (link)
  • Fox, P. F. (1999-08-01). Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups). Springer. p. 431. ISBN 978-0-8342-1339-5. Retrieved 2013-04-15.CS1 maint: ref=harv (link)
  • Fox, Patrick F. (2000-02-29). Fundamentals of Cheese Science. Springer. p. 355. ISBN 978-0-8342-1260-2. Retrieved 2013-04-15.CS1 maint: ref=harv (link)
  • Fox, Patrick F.; McSweeney, Paul L.H.; Cogan, Timothy M. (2004-08-04). Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups. Academic Press. ISBN 978-0-08-050094-2. Retrieved 2013-04-14. Unknown parameter |coauthors= ignored (|author= suggested) (help)CS1 maint: ref=harv (link)
  • Gunasekaran, Sundaram; Ak, M. Mehmet (2010-12-12). Cheese Rheology and Texture. CRC Press. p. 5. ISBN 978-1-4200-3194-2. Retrieved 2013-04-15.CS1 maint: ref=harv (link)
  • Shurtleff, William (2012). History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012). Soyinfo Center. p. 237. ISBN 978-1-928914-47-1. Retrieved 2013-04-15.CS1 maint: ref=harv (link)
  • Tamime, A. Y. (2011-05-03). "Cheese Flavours". Processed Cheese and Analogues. John Wiley & Sons. ISBN 978-1-4443-4183-6. Retrieved 2013-04-15.CS1 maint: ref=harv (link)
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