A firm alpine cow’s cheese from the Soča valley, nutty and sweet. Cheesemaking in the Tolmin uplands is documented from the fourteenth century, and it gained EU protected designation of origin in 2012.
It is a PDO raw-milk cheese made in copper vats from one valley’s pasture and ripened for months in a controlled cellar.
What goes into it
- raw cow’s milk from the Tolmin uplands
- rennet
- a whey starter
- salt
How it is made
Raw milk is set in a copper vat, the curd cut fine and scalded, then pressed into wheels and brined. The wheels ripen for at least two months in a cool cellar, turned and rubbed, developing a firm paste with small eyes and a natural rind.
How long it takes: two months minimum, often six or more
How it is eaten
In slices with bread, grated over frika, or with polenta.
History
Made in the Tolmin uplands, where cheesemaking is documented from the fourteenth century; it gained EU protected designation of origin in 2012.
Frequently asked questions
What is Tolminc?
Tolminc is a cheese & dairy from Slovenia: firm alpine cow’s cheese from the Soča valley, nutty and sweet. Made in the Tolmin uplands, where cheesemaking is documented from the fourteenth century; it gained EU protected designation of origin in 2012.
How is Tolminc made?
Raw milk is set in a copper vat, the curd cut fine and scalded, then pressed into wheels and brined. The wheels ripen for at least two months in a cool cellar, turned and rubbed, developing a firm paste with small eyes and a natural rind. It takes two months minimum, often six or more.
Can I make Tolminc at home?
No, and the atlas gives no method for it. It is a PDO raw-milk cheese made in copper vats from one valley’s pasture and ripened for months in a controlled cellar.
What goes into Tolminc?
Raw cow’s milk from the Tolmin uplands, rennet, a whey starter, salt.
How is Tolminc eaten?
In slices with bread, grated over frika, or with polenta.
