The traditional Egyptian cheese is made from full cream cows' milk, or from a mixture of cow and buffalo milk. The hard yellow cheese has a crumbly texture, which makes it ideal for grating or melting. It is salty with a strong and sharp taste. It is a staple in Egyptian breakfast and best consumed in toasted baladi bread with a spread of butter or black olive tapenade served with fresh arugula or cucumber sticks. You can't go wrong with Roumy!