Top 3 Local Raw Milk Cheeses
in Upper Carniola

Bohinjski sir is a Slovenian emmentaler-style cheese originating from the Bohinj region. The cheese was first made in 1873 when a cheesemaker from Switzerland started to educate local shepherds about Swiss cheese production. Bohinjski sir is made from raw or thermized cow's milk. Underneath its firm and dry natural rind, the texture is hard and open with many large eyes dispersed throughout the body. The flavors are aromatic, mild, and nutty, but with prolonged maturation the cheese becomes even more aromatic and slightly piquant. In the past, the first stage of ripening was done on highland farms, and the cheese was then brought to valley dairies for prolonged ripening at higher temperatures, while the final stage of maturation was done in a cold place once again for further flavor development.Expand

Classified as a semi-soft cheese of a white to pale yellowish or buttery beige color, Mohant is made from raw cow's milk. It's famous for a savory and quite tangy taste, slightly bitter, and a strong musty aroma, which makes it distinguishable from other cheeses produced across the country. The traditional method of producing Mohant in two phases, together with a specific process of ripening, has a great influence on its final flavor and lumpy texture. In summer, when the cheese naturally ripens faster and it takes only about six weeks to mature, Mohant is made from full-fat milk, while in winter skimmed milk is used instead, and it can take up to three months to ripen. This Slovenian cheese variety is traditionally made in the historical Goriška region of northwestern Slovenia, namely on farms and villages around the Bohinj basin in the Julian Alps. On the outskirts of Triglav National Park, Mohant is often enjoyed as a side to various dishes, but it's more commonly eaten with a spoon, served with boiled unskinned potatoes.Expand

Trnič is a traditional cheese hailing from the Kamnik Alps. Initially, the herdsmen who were spending their summers in the mountains started making the cheese while longing for their loved ones down in the valley. This pear-shaped cheese also resembles a breast, and it's made from cow's milk, cream, and salt. The cheese is decorated with imprints, and it was traditionally presented in pairs – one for the herdsmen, and the other one for their love interest. After the cheese has been dried and stamped, it's smoked over an open fire. When young, it is delicate and mild in flavor, becoming sharper as it ages. This small cheese has a long shelf life, and it's recommended to grate it over risotto, pasta, soups, and salads.Expand