Jumi cheeses comes from a family of cheesemakers based in the Emmental Valley in Switzerland; to me this is their most striking. This raw cow's milk cheese is covered with a delicate, tender skin of blue mold. There's actually two molds that make this masterpiece of a brain. The geotrichum candidum is a yeast-like mold that develops the brainy texture (that can be very fun to paint!). It's also inoculated with penicillim roqueforti, which offers the velvety blue mold. As it ages it can develop into various shades of blue gray, brown gray and even to black. And, the rind texture itself can vary just as much, so it is always a wild and unique creature that's worth celebrating.

Jumi gives each brain a plastic dome that it can continue aging in transit, and in the cheese case. It also offers protection so it can reach its potential as a natural, edible sculpture. It's incredibly soft, creamy and flavorful. It has a perfect blue cheese mellow tang with a subtle peppery notes, that will range from mild to strong as it ages.

Country of Origin: Switzerland

Availability: sold