THE BIG CHEESE
OUR CHEESE SPECIAL OF THE WEEK!
Milk production for Jumi cheese is extremely limited - the largest
dairy milks just over 40 cows. The farmers bring milk warm to the
dairy where it is promptly inoculated with house cheese cultures and is always made into cheese within 24 hours. Washed with pure spring water from the Aare River (hence "aarewasser") throughout the production process, this raw cow's milk cheese offers a mild and creamy reflection of Aare Valley terroir. A melting, smooth, creamy texture envelops flavors of grass and a hint of mushroom, making this cheese a perfect pair for gratins, mashed potatoes, and sharing with friends over a glass of Belgian Ale or Swiss craft-brewed Saison.
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