The Egyptian Cheese: Ras Cheese

Ras cheese is a traditional Egyptian cheese known for its hard texture and sharp, salty flavour. It is one of the most popular and widely consumed cheeses in Egypt. Here’s a quick overview:

Key Characteristics of Ras Cheese:

• Origin: Egypt

• Texture: Hard or semi-hard, depending on aging

• Flavour: Salty, tangy, and sharp; intensifies with age

• Milk Type: Usually made from cow’s milk, though sometimes a mix of cow and buffalo milk

• Aging: Aged for several months, often in specific conditions that develop its distinct taste

Culinary Uses:

• Eaten as part of a traditional Egyptian breakfast

• Used in pastries or grated over food like macarona béchamel (Egyptian pasta bake)

• Sometimes served with bread, olives, and tomatoes

Ras cheese is similar in some ways to aged cheeses like Parmesan or Pecorino Romano, but it has its own distinct regional flavour.

Traditional Ras Cheese-Making Process

1. Milk Collection and Preparation

• Milk Source: Primarily cow’s milk, sometimes mixed with buffalo milk for richer texture.

• The milk is filtered and may be pasteurized, depending on the producer.

2. Acidification

• A starter culture (lactic acid bacteria) is added to the milk to begin fermentation, which:

  • Lowers the pH

  • Enhances flavour

  • Helps curd formation

3. Coagulation

• Rennet (an enzyme) is added to coagulate the milk into curds.

• The mixture is left undisturbed until a gel-like mass forms.

4. Curd Cutting and Draining

• The curd is cut into small cubes to release whey.

• The curds are then gently stirred and sometimes heated to help expel more whey.

• Draining continues until the curds reach the desired dryness.

5. Molding and Pressing

• Curds are placed into molds and pressed to remove excess whey and form a solid block.

• The cheese is sometimes flipped multiple times to ensure even texture.

6. Salting

• The cheese may be salted by rubbing salt on the surface or by brining (soaking in a saltwater solution).

• Salt adds flavour and helps preserve the cheese.

7. Aging (Ripening)

• The cheese is aged for several months, traditionally in cool, well-ventilated cellars.

• During this time:

  • The outer rind forms and hardens.

  • Enzymes and bacteria continue to develop the flavour.

  • The cheese becomes firmer and saltier.

Flavour and Texture Development

The longer it’s aged, the more intense, sharp, and crumbly Ras cheese becomes. It can be aged from a few months up to a year or more.