Albumin cottage cheese has been a well-known, traditional product in the Soča Valley for centuries.
It is obtained from primary whey, which is a parallel product to cheese. Primary whey is naturally sweet in taste because it contains a relatively high proportion of lactose, which in turn affects the taste of albumin cottage cheese. A large proportion of proteins such as albumin and globulin are excreted from whey to albumin cottage cheese. Sweet albumin cottage cheese is well suited for use in the baking industry, but can also be enjoyed as a standalone dish.
Pasteurized raw milk is the primary raw material of all products that are produced by the Mlekarna Planika.