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Jumi Chili Raclette

$35.00 / Lb
Jumi Chili Raclette cheese
Jumi Chili Raclette
  • Raw
  • Animal Rennet
  • Age: 5 Months
  • Cow Milk
  • by Jumi
  • Switzerland
  • Approachable
  • Soft

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.”
, Murray’s Merchandising – New York, NY
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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