Due to its excellent baking characteristics it has become increasingly popular in the creation of new dishes.
In Soča Valley there are many roads and routes to places, where old agricultural activities are still present, e.g. alpine dairy farms under Krn or other Tolmin mountains, where the famous Tolminc cheese is produced.
The Tolminc cheese is a type of hard cheese made from raw milk. Just like the cheese, the albumen cottage cheese consumed fresh, mature, as spreads or in another way, is also highly prized.
Whey is the richest source of easily digestible proteins. Due to its excellent baking characteristics it has become increasingly popular in the creation of new dishes.
The beginning of cheese production in Zgornje Posočje (Upper Soča Valley) coincides with the beginning of grazing in high mountain pastures, when cheese making was the only way of preserving milk in mountains. Cheese as a means of payment for taxes to the then landlords is already mentioned in the 13th century written records.
The Characteristics of Tolminc Cheese:
Tolminc Cheese is a hard full-fat cheese, which can be made of raw or thermised cow’s milk. Production of feed, adaptation of milk and all technological procedures must take place in Zgornje Posočje (Upper Soča Valley).
Sir Tolminc, ©Jure Batagelj, arhiv Fundacije Poti miru v Posočju