A pungent soft cow’s cheese ripened until sharp and creamy, eaten with black bread. It is a protected speciality of the Bohinj valley, once made in alpine dairies and matured in wooden tubs.
It is a protected raw-milk cheese ripened without oxygen in a sealed vessel for months — an anaerobic dairy ferment that depends on the pressing and the cellar being right together.
What goes into it
- raw cow’s milk from Bohinj pasture
- rennet
- salt
How it is made
Raw milk is set, the curd broken small and drained, then salted and packed hard into a wooden tub or a sealed vessel with the air pressed out. It ripens anaerobically for at least two months, during which it breaks down into a soft, sharp, strongly aromatic paste — the smell is the point and it is not a fault.
How long it takes: two months minimum, often longer
How it is eaten
Spread on black bread with onion, or with polenta.
History
A protected speciality of the Bohinj valley, once made in alpine dairies and matured in wooden tubs.
Frequently asked questions
What is Mohant?
Mohant is a cheese & dairy from Slovenia: pungent soft cow’s cheese ripened until sharp and creamy, eaten with black bread. A protected speciality of the Bohinj valley, once made in alpine dairies and matured in wooden tubs.
How is Mohant made?
Raw milk is set, the curd broken small and drained, then salted and packed hard into a wooden tub or a sealed vessel with the air pressed out. It ripens anaerobically for at least two months, during which it breaks down into a soft, sharp, strongly aromatic paste — the smell is the point and it is not a fault. It takes two months minimum, often longer.
Can I make Mohant at home?
No, and the atlas gives no method for it. It is a protected raw-milk cheese ripened without oxygen in a sealed vessel for months — an anaerobic dairy ferment that depends on the pressing and the cellar being right together.
What goes into Mohant?
Raw cow’s milk from Bohinj pasture, rennet, salt.
How is Mohant eaten?
Spread on black bread with onion, or with polenta.
