Roumy cheese: slicing and pairing a firm savory cheese
Roumy, also written Roomy or Rumi, is a firm cheese whose intensity and texture can vary with the product.
Get to know the piece you have
Roumy, also written Roomy or Rumi, is a firm cheese whose intensity and texture can vary with the product. Taste a small piece before planning how much to serve. A cheese that feels sharp and crumbly may work better in thin shavings, while a milder slice can sit comfortably inside bread without additional rich ingredients.
Choose a useful cut
Use a sharp knife and cut small portions that are easy to lift. Very thick blocks can dominate a sandwich and make a shared board awkward to eat. If the cheese crumbles, embrace small shards instead of forcing perfect cubes. Keep the packaging information available so you can identify the exact variety when buying it again.
Related reading: Serving shanklish: letting aged cheese lead the salad.
Pair texture as well as flavor
Soft bread provides a different contrast from a crisp cracker. Fresh cucumber or tomato can lighten the eating experience, while a little fig jam offers a sweet accent. Put jam in its own dish so it does not coat every piece of cheese. This lets guests compare the cheese plain and with an accompaniment.
Use the remainder deliberately
A firm cheese can be shaved over a simple dish when its texture allows, but do not assume it will melt like mozzarella. Test a small amount before using it as the main melting cheese in a recipe. The linked cheese article offers background on Roumy; the market links identify practical pairings and are not a claim that every variety behaves identically.
COOK IT AT HOME
Roumy Cheese, Tomato and Herb Toasts
Roumy is a firm, savory cheese that rewards thin slicing. A thick chunk can dominate a bite, while shavings spread its flavor across bread and vegetables. These open-faced toasts combine the cheese with juicy tomato, parsley, and olive oil. They work as a quick breakfast or a small appetizer, and their short time under the broiler warms the cheese without expecting it to melt like mozzarella.
- Makes
- 4 toasts; 2 light meals or 4 appetizers
- Prep
- 15 minutes
- Cook
- 5 minutes
- Additional time
- No additional resting time
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 4 slices sturdy country bread, about 1/2 inch thick
- 4 ounces/115 g Roumy cheese, shaved or thinly sliced
- 2 medium ripe tomatoes, diced
- 1 tablespoon extra-virgin olive oil, divided
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground black pepper
Step-by-step method
- Set an oven rack about 6 inches below the broiler and preheat the broiler. Place the bread on a baking sheet and brush with 2 teaspoons of the olive oil. Broil for 1–2 minutes until lightly crisp; watch continuously because broilers vary.
- Cut the tomatoes and place them in a sieve for 5 minutes to remove loose juice. Toss the drained tomato with the remaining teaspoon olive oil, lemon juice, parsley, oregano, and pepper.
- Arrange the cheese in a thin, even layer over the toasted bread. Return the tray to the broiler for 1–2 minutes, just until the cheese is warm and its edges soften. Remove before the bread edges burn.
- Divide the dressed tomatoes among the toasts, using a slotted spoon so extra juice stays in the bowl. Leave a small border around each toast to make it easier to hold.
- Serve immediately, cutting each toast in half for an appetizer. Let diners add any additional seasoning after tasting, since Roumy varies considerably in saltiness.
Helpful tips & substitutions
- Use a vegetable peeler to shave a very firm piece of cheese. If it crumbles, distribute small crumbs evenly rather than pressing on thick slabs.
- Aged kashkaval or a firm pecorino can be used as a substitute, but each changes the flavor and salt level. Start with the same weight and taste before adding salt.
Storage & make-ahead
Keep refrigerated foods at 40°F or below. Toasts are best assembled immediately before eating. Refrigerate the dressed tomato separately for up to 24 hours and keep the cheese wrapped according to its package directions. Reheated assembled toast will be softer.
How to serve it
Serve with cucumber spears and a boiled egg for breakfast, or alongside lentil soup for lunch. A few fresh grapes make a pleasant contrast to the aged cheese.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- roomy cheese — Amazon Garden Sliced Roomy Orange Cheese 200g
- pita bread — Jumbo White Pita Bread Mediterranean 6 Pc
- olives — Cortas Green Olive Small Jar 500ml 22oz
- fig jam — Al Dayaa Fig Jam Maakoud 450g
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Roumy Cheese from Egypt — Cheesemistress