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Radical Swiss Cheese Tasting with Lukas from Jumi Cheese

Posted by Rory Stamp on

Radical Swiss Cheese Tasting with Lukas from Jumi Cheese

 

Join Swiss chef turned cheese fanatic Lukas on Saturday from 1-4pm to learn about the new darlings of the Dedalus Cheese Counter.

Emmentaler–that holey, pliable melting cheese–is synonymous with west-central Switzerland. In the Emmental Valley, the nefarious Swiss Cheese Union (Schweizer Käseunion) forced homogenization and consolidation from 1914 to 1999, transforming much of the country’s most precious export into a lifeless commodity. In recent years, the reign of this “cheese cartel” has ended, allowing for a growing diversity of breeds, cheeses, and ultimately flavors in the region.

Jumi Cheese exists at the nexus of this new wave of innovation, collaborating with small-scale dairy farms to transform their raw milk into extraordinary cheese.

The largest dairy in the Jumi cooperative has just 40 cows, all animals eat a diet free of silage and fermented feeds, and milk is processed into cheese within 24 hours of milking time.

 

We are thrilled to be working directly with Jumi to bring these Swiss Alpine cheeses into Vermont for the first time.

Join Swiss chef turned cheese fanatic Lukas on Saturday from 1-4pm to learn about the new darlings of the Dedalus Cheese Counter.


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