Jumi (say it “yoo-mi”) makes raw milk cheese in Switzerland’s Emmental valley, with the farmers next door. We’ve been bringing it to London for over a decade: to our shops at Borough Market, Newington Green and Crouch End, and through our online shop to doors across mainland UK.
Every Jumi cheese is made from raw milk, which is milk that’s never been heated or pasteurised. That keeps everything that makes milk interesting: the grass, the herbs, the season. So the cheese tastes of where it came from.
It’s why our Aged Emmental tastes nothing like the supermarket kind, and why a 30-month Schlossberger gets so deep and nutty. Most of our cheeses have just three ingredients: raw milk, rennet and salt. Nothing artificial, ever.
Jumi has always been close to the farm. One of our founders, Jürg, is a farmer himself, and our milk comes from the family farms around our dairy. Every morning and every evening, straight after milking, the farmers bring their milk in while it’s still warm, and the cheesemaking starts right away.
Some cheeses come from even smaller places. Our Belper Knolle, rolled in garlic and pepper, is made by a tiny creamery in the village of Belp.
It started with a stall at Borough Market, where Londoners met cheeses they’d never seen before, like our Blue Brain.
In 2018 we opened our first shop on Newington Green, in a former café, and Crouch End followed in 2024. Both have fresh bread and toasties made with our cheese, and at every shop you’re welcome to taste before you buy.
In Britain, raclette usually means one cheese. We make more than 20, including truffle, chilli, smoked and wild herbs.
Take some home with a raclette machine for two or a bag of Swiss fondue. Or let us do the melting at our Raclette & Fondue Nights.
Our online shop delivers across mainland UK in insulated boxes with ice packs, and delivery is free on orders over £40. You can also join the Jumi Cheese Club or send a gift card. Restaurants, delis and caterers can work with us through wholesale.
