Roumi cheese is a type of cheese made from cow or buffalo milk and is often made in Egypt. It takes long periods to prepare and has a storage method under certain conditions. Its manufacture begins with milk and salt added to it, and rennet is added to it until it coagulates, and the ratio of 8 kilograms of milk gives one kilogram of cheese The coagulation process takes about 4 months, as after this period the cheese tablet begins to harden and form the texture and taste that characterizes Romano cheese. Black peppercorns may be added to the mixture to add taste and flavor to the cheese.
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