Jumi Käse | Crème Chèvre

Since goat milk only has a very low fat content, we need another milk companion to achieve the incredible amount of creaminess this little gem has to offer: the crème of the cow (just a dash, around 3%) and the milk of the chèvre create this  culinary interplay, painting a sensory picture of a swiss barn in winter with its creamy, velvety smells of fresh milk and copper, and a long hay finish on the palate.

Here the saying “with age comes maturity” hits the nail on the head: give it some time. It is worth it.