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Cheese from Egypt
Egypt's main hard cheese, sold as Romi. Traditionally raw cow milk or a cow and buffalo mix is set with rennet without starter, the curd is cut and cooked to about 45 °C, salted in the curd, pressed, then dry-salted or brined. The wheels ripen four to six months, traditionally at 15–18 °C in humid, uncoated storage where moulds and yeasts grow.
| Cow milk, or cow and buffalo milk (3:2 in one study) | Traditionally raw; lab studies pasteurise it[amer2023][ibrahim2023][marrez2025] |
| Rennet or chymosin | [ibrahim2023][marrez2025] |
| Thermophilic yogurt culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in modern versions; none traditionally1–3 % in lab studies | [ibrahim2023][marrez2025][amer2023] |
| Salt2 % of milk volume or 3 % (w/w), then dry salt or brine of 20–24 % | [marrez2025][ibrahim2023][amer2023] |
| Starter | none traditionally; yogurt culture in modern versions |
Total time across the recorded steps: 4.1 months – 6.3 months
What changes: Culture goes into the warm cow and buffalo milk
Traditional Ras uses raw milk and no starter.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Egypt's main hard cheese, sold as Romi. Traditionally raw cow milk or a cow and buffalo mix is set with rennet without starter, the curd is cut and cooked to about 45 °C, salted in the curd, pressed, then dry-salted or brined. The wheels ripen four to six months, traditionally at 15–18 °C in humid, uncoated storage where moulds and yeasts grow. Made in 6 steps over 4.1 months – 6.3 months. The longest step, ripen, takes 4–6 months (Marrez D.A. 2025) and runs at 15–18 °C (Marrez D.A. 2025). Salt is 2–3 % (Ibrahim R.A 2023). Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, the culture in modern pilot-plant Ras does most of the fermenting.
| Main step | 4–6 monthsReported[marrez2025] | Ripen |
|---|---|---|
| Temperature | 15–18 °CReported[marrez2025] | Ripen |
| Salt | 2–3 %Reported[ibrahim2023][marrez2025] | Salt the curd and press |
Made from cow or cow-and-buffalo milk, traditionally raw and without starter, and ripened uncoated in humid rooms for four to six months. It resembles Kefalotyri and is sold in markets as Romi.
Uncoated, humid ripening lets moulds grow, and studies have found toxigenic moulds and high biogenic amine levels in Ras; pasteurised milk and coatings are being tested to cut these.
Hazards the sources name: Toxigenic moulds such as Aspergillus flavus, isolated from Ras cheese samples collected in Egypt.
Every number is labelled with how it is known. How this atlas is made
Ibrahim and colleagues (2023) write that the basic Ras cheese is believed to have come from the Balkans and spread to Egypt during the early phase of the Egyptian Industrial Renaissance.
