Roman Cheese (Jebneh Roumi) – Recipe and Preparation Steps

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Roman Cheese (Jebneh Roumi) – Recipe and Preparation Steps

Roman cheese, or Jebneh Roumi, is one of the most popular and delicious cheeses, particularly well-known in Egypt, where it is often referred to as "Egyptian cheese." Its unique spicy flavor, thanks to the black pepper grains it contains, sets it apart from other cheeses. Despite its high cost, its demand remains strong, prompting some to try making it at home.

Roman cheese is traditionally made from cow’s milk or a mixture of buffalo and cow’s milk. A pale yellow color indicates it was made solely from cow’s milk, while a darker shade suggests a mix of the two. The production process for this cheese is lengthy, typically taking four to six months, depending on the season—spring requires up to six months, while summer can shorten the duration.

Ingredients for Roman Cheese:

Roman Cheese (Jebneh Roumi)

 

To make 1 kg of Roman cheese, you’ll need:

  • 8 kg of cow or buffalo milk.
  • 1 cup of yogurt.
  • ½ cup of ice-cold water.
  • 1 tablespoon salt.
  • 1 tablespoon black pepper.
  • 1 cup of cream (eshta).
  • A small amount of rennet tablets.

Steps to Prepare Roman Cheese:

1. Prepare the Milk:

  1. Strain the milk through a fine sieve into a deep pot to remove any impurities.
  2. Place the pot over low heat and bring the milk to a gentle boil.
  3. Lower the heat further and let the milk simmer for 15 minutes to ensure all bacteria and microbes are killed.

2. Add Yogurt and Cool:

  1. Stir in 1 cup of yogurt, mixing thoroughly. Remove the pot from heat.

3. Add the Rennet Mixture:

  1. In a small cup, fill about one-third with ice-cold water. Add 1 tablespoon of salt, a small amount of rennet, and 1 tablespoon of black pepper. Stir well until fully dissolved.
  2. Pour the rennet mixture into the boiled milk while stirring continuously.
  3. Add the cream and stir until all ingredients are fully combined.

4. Drain the Cheese:

  1. Pour the mixture into a clean piece of cheesecloth or muslin.
  2. Gather the edges of the cloth and tie them securely, allowing the excess liquid (whey) to drain.
  3. Place a heavy object over the wrapped cheese and leave it for 24 hours to remove as much liquid as possible.

5. Press and Salt the Cheese:

  1. After 24 hours, cut the curdled cheese into pieces and place them into suitable molds.
  2. Sprinkle a small amount of salt over the cheese and press it again for 4 hours.

6. Dry-Salting and Aging:

  1. Rub the entire surface of the cheese with salt for the dry-salting stage.
  2. Apply a wax coating or "cheese wax" to seal the cheese and prevent moisture loss.
  3. Place the cheese in a cool, moderately humid environment to mature for at least 4 months.

7. Determine Ripeness:

The cheese will be ready when its aroma and color change to the characteristic scent and shade of Roman cheese.

Serving Suggestions:

Roman cheese can be sliced or grated and served as a snack, added to sandwiches, or incorporated into various recipes for a flavorful twist.

Enjoy your homemade Roman cheese! Bon Appétit!

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