www.pri-krizarju.si

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DAIRY FARMING

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Our cheese is famous mainly for its long history and traditional processing. The climate in the Upper Posočje valley provides perfect conditions for the quality of milk required for our cheese. It can be classified among hard full fat cheeses. The basis of its production is our raw cow milk.

The first documents about cheese Tolminc can be traced back to the 13th century, when it was listed as a means of paying land taxes to feudal lords. The name ‘Tolmin cheese’ first appeared in 1756 on a price list of cheeses in Videm, Italy.

Nowadays cheese in the Tolmin region is produced during the summer season in the mountain dairy farms as well as some of the village ones. Dairy farming is also an extra sideline for the three eco farms in Čadrg.

 

Early in the morning, cows are milked and the milk is taken to the village dairy.

 Together with the milk milked the evening before, it is heated to 32°C.

Rennet is added and we wait for about half an hour for the milk to curdle.

Curdled milk

is cut into cheese grains,

and heated to 45°C.  

Then, it is stirred (dried) for a good half hour, until the grains are dry enough.

Using a special cloth grains are taken out of the cauldron, (the remaining liquid is whey)

put into a mold,

pressed and left until the afternoon.

Whey is heated to 75°C and 2% milk is added,

then heated to 92°C and adding secondary fermented whey.  

When the cottage cheese is hard enough, it is taken out of the cauldron

and stored in a bucket.

If secondary whey is fermented, it turns into what we call ‘kisava’.

Cheese is cut around the edges in the afternoon.

A colloquial expression for the pieces cut is ‘abriblni”.

After the cheese has been cut around the edges, the date is written on the side.

Next it is dipped into salt water for 48 hours. After two days it is taken out

and put onto wooden shelves, where it is ripened in the first cellar for 14 days.

The cheese needs to be turned around every day.

After two weeks it is washed

and put into the second cellar where it is left to ripen for another 14 days. After that, the cheese is distributed among four farms according to the quantity of milk. It is not until it is at least one month old that the cheese can be sold.

We also invite you to take a look at the brochure: “Whey, the milk secret”.

The author of the photos about dairy farming is Dario Cortese.

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THE REST OF THE PRODUCTION

Apart from dairy products we also produce pear liqueur and juice, apple juice and vinegar, eggs, vegetables, wood for heating …

Our products are eco labelled to ensure they have been produced according to the eco standards.