Kashkaval vs Rumi
Kashkaval
Facts
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Bulgaria
Kashkaval is a semi-hard cheese from Bulgaria, and it belongs to a wider Balkan family of stretched-curd wheels. The paste is pale yellow, dense, and smooth, with a natural rind on many wheels. Makers heat and stretch the curd, then press it into rounds, blocks, or tall cylinders. A young piece slices cleanly and melts well. An older piece turns drier and sharper, and it grates over hot food.
Rumi
Facts
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Egypt
Rumi is a hard cheese from Egypt, and it is one of the main cheeses eaten there. The Arabic name means Roman, but the cheese is Egyptian, not an Italian import with a borrowed label. Wheels are large and pale to deep yellow, with a salty taste and a pungent smell that grows as they age. Some batches include peppercorns in the paste. People eat it in thin slices at breakfast and grate the older, drier pieces over food.