Jumi Cheese Truffle Raclette

For five generations, dating all the way back to 1896, the families that make up Jumi, have been producing the finest cheeses the Emmental Valley has to offer. With that tradition in mind, co-founders and childhood friends Mike Glauser and Jurg Wyss came together to create a new kind of cheese cooperative in 2006. While they maintain the experience and knowledge of previous generations, theyAeA„¢ve also helped to pave a different path that still honors timeless traditions.

From raw milk to delicious cheese... the famers live around the creamery - ChAsi Eyweid - in the valley of Emmental each one is just milking the number of cows that they can feed with the food produced on their own farm, the biggest farm has just over 30 cows. In the Summertime, the cows are out on the pasture plucking grass, when the cold months pass and the land is covered in white, the ruminating beasts are fed dried hay. The cows are milked twice a day, then the milk, still warm, is brought to the cheese dairy with the help of tractors, horses or car. Only flawlessly clean milk from healthy cows can be used to make raw milk cheese. Cheese cultures are made from their own milk so there is beautiful milk and a natural culture to produce cheese. To get the wonderful
aroma and unique flavor the cheese matures in the cellars of ZAziwil, and that`s how all the different types of cheese are made at Jumi.

In all weathers the truffle pig was running around in the forest and thankfully it found what it was looking for. During maturation, the scent of pure truffle develops within the cheese. Now the entire cellar smells like a treasure chest full of truffle tu bers. Strangely enough, the wooden basement door is full of nostril imprints. Fortunately, the door is always locked safely.