Jumi Champagne Raclette
$35.00 / Lbprice is $35.00 by Lb
- Raw
- Animal Rennet
- Age: 5 Months
- Cow Milk
- by Jumi
- Switzerland
- ApproachableAdventurous
- SoftHard
Leave it to the mad geniuses at Jumi to take Swiss melting cheese and make it even more decadent and celebratory. Their signature ultra-creamy raclette is bathed in Pinot Meunier Champagne, giving it floral notes and an irresistible boozy richness. These marry perfectly with the funk of their impeccably made cheese. Melt it over potatoes or serve with Rustic Bakery Rosemary & Olive Oil Flatbread for a decadent, bubbly-season upgrade.
“This one’s for the true raclette lovers. The same creamy Alpine base but soaked in high-quality Champagne. It’s funkier, richer, and made for indulgence.”
Cow's Milk, Salt, Rennet, Cultures, Champagne
Allergens: Milk
- Jumi’s Champagne Raclette is a semi-soft Alpine cheese made from fresh cow’s milk and washed in brine before aging to develop a pleasant funk.
- It’s then soaked in Pinot Meunier grower Champagne, which infuses the cheese inside and out with a distinct booziness and added complexity.
- Grower champagne is one produced by the same estate that grows the grapes, leading to a much more traditional, terroir-focused product.
- Raclette takes its name from the French verb racler, meaning “to scrape,” a nod to the Alpine tradition of melting cheese and scraping it over potatoes, bread, or vegetables.
- Its smooth, elastic texture and balanced fat content allow it to melt beautifully without separating, making it ideal for fondue or Raclette-style feasts.
- Jumi’s Champagne version feels tailor-made for the holidays—think bubbly, indulgence, and built-in pairing luxury.
- Building on five generations of cheesemaking in Switzerland, Juerg and Mike founded Jumi to produce and select high-quality, innovative Swiss cheeses.
- Their focus is on crafting unique varieties of Swiss cheese, beyond the well-known AOP cheeses like Gruyère or Appenzeller.
- Their milk comes from small dairies in the Emmental valley, where cows graze on the pasture, and the farmers deliver their milk to the cheesemakers twice a day.
- They make cheese seven days a week, so that they’re always working with fresh milk that’s never cooled.
- This fresh milk is combined with their own cultures, and the cheeses are carefully matured in their cheese cellars.
Family Owned
Non GMO, Rotational Grazing
