Good friends Mike Glauser and Jürg Wyss founded Jumi – a combination of their first names, Jürg and Mike – in 2006 to honor the cheesemaking tradition of the Glauser family in the Emmental Valley of Switzerland. Today, Glauser and Wyss partner with approximately sixty local dairy farmers to make and age complex and unique cheeses. The largest partner farm milks just over 40 cows, so production remains very limited. The farmers transport fresh, warm milk to the dairy, morning and evening.
This Alpine cheese made from raw cow’s milk is produced in 60-pound wheels and aged for 18-23 months in caves near the ruins of Schlossberger Castle in the valley of Emmental, hence the name of the cheese. The longer aging allows for mature and integrated flavor development, resulting in a well-balanced and flavorful cheese. It has many of the same characteristics as other wonderful mountain cheeses like Comté, offering a rich, broth-like, nutty, and buttery flavor profile. The interplay of nuttiness and creaminess makes this cheese a match with cooler-climate, Burgundian-style whites, and reds like Chardonnay and Pinot Noir. A great cheese for fondue!