Jumi Chili Raclette
- Raw
- Animal Rennet
- Age: 5 Months
- Cow Milk
- by Jumi
- Switzerland
- ApproachableAdventurous
- SoftHard
Raclette comes to life with a little heat. That’s always true for texture (it’s a champion melter), but with Jumi Chili Raclette, it’s also true for flavor. Experience the semi-firm Alpine cheese you know and love with the addition of pickled chiles. The pop of spice plays beautifully with raclette’s fruity, savory notes; speckles of brightness amid the ooey, gooey decadence. Melted or sliced, it’s delicious with puckery cornichons and Creminelli Wild Boar Salami.
“I love to have raclette on a cold night, and this Chili Raclette really warms things up! I like to serve with some boiled potatoes, salami, and cornichons for a full meal.”
Cow's Milk, Salt, Rennet, Cultures, Chilis
Allergens: Milk
- Raclette gets its name from the French verb “racler,” meaning to scrape.
- The name comes from an Alpine tradition of melting the cut surface of raclette against a piece of hot stone or metal, then scraping melted cheese over boiled potatoes and cornichons.
- Raclette is a semi-soft Alpine cheese made from cow’s milk. It’s smooth and supple, with a brine-washed rind.
- It easily melts because of its moisture content, short aging process—after just three to four months it’s considered ripe—as well as its low potential for fat separation when gently heated.
- You can see the heat in this version of Raclette, as the ivory paste is studded with pieces of red chili.
- It makes for a standout cheese for a traditional raclette preparation, but it’s equally delicious on a burger, in mac and cheese, or in a frittata.
- 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
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