Discovering Mohant cheese of Slovenia
Crafted in the secluded Bohinj region of Slovenia, Mohant is a culinary gem boasting an authentic, robust flavor that makes […]
Discovering Mohant cheese of Slovenia Read More »
Cheese From Bohinj Milk
Definition and Scope
Cheese from Bohinj breed milk originates from the milk of the indigenous Bohinj Cika cattle in Slovenia. This designation specifies both the geographical origin and the unique breed characteristics influencing the final product. Such cheeses are protected under traditional food schemes, emphasizing their regional authenticity and heritage value.
The scope includes various cheese styles produced exclusively from this specific raw milk. These range from fresh curd cheeses to aged varieties, all sharing the distinct milk composition. Production is concentrated in the Upper Carniola region, particularly within the Triglav National Park area.
Production Process
Traditional methods involve raw milk processing without pasteurization to preserve native microflora. The milk undergoes natural coagulation using calf rennet at temperatures around 30-32°C. Curds are hand-cut and gently pressed to maintain moisture content characteristic of alpine cheeses.
Aging occurs in specific cellar conditions with controlled humidity and temperature fluctuations. The rind develops naturally through regular turning and brushing over several months. This process creates the distinctive texture and complex flavor profile unique to Bohinj breed milk cheeses.
Sensory Profile
The cheese presents a pale yellow interior with occasional small eyes and a natural rind. Aromas suggest fresh hay and alpine herbs with subtle lactic notes. The texture ranges from semi-soft to firm depending on aging duration, always maintaining smooth plasticity.
Flavor profiles demonstrate pronounced umami characteristics with nutty undertones and mild saltiness. There’s a clean, persistent finish with balanced acidity. The terroir expresses through herbaceous notes reflecting the cattle’s pasture diet in the Julian Alps.
Culinary Applications
Younger versions excel in fresh applications like salads or as table cheeses with fruit. Their melting properties make them suitable for traditional Slovenian dishes like žlikrofi dumplings. The balanced salt content allows pairing with both sweet and savory accompaniments.
Aged varieties develop sufficient complexity for grating over pasta or risotto. They stand well alone on cheese boards with honey and nuts. Cooking applications include traditional alpine cheese dishes where the flavor intensifies without becoming overpowering.
Regional Examples
Bohinjski sir represents the most recognized protected designation from this milk source. This semi-hard cheese undergoes minimum 60-day aging, developing its characteristic flavor. Production follows strict protocols within defined geographical boundaries of the Bohinj valley.
Other variants include fresh skuta curd cheese and lightly pressed forms like Tolminc. These demonstrate the versatility achievable from the same milk source. All examples share the fundamental milk characteristics that distinguish them from cheeses made with commercial breed milk.