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Cheese Tolminc is made according to traditional recipes from non-homogenized milk with 3,65% milk fat.

It has a very long and rich tradition. The beginnings of the Tolminc cheese production in the Upper Soča Valley are connected with the beginnings of pasture in the high mountains, which is understandable, since cheese was the only way to preserve milk in mountain conditions at that time. The first records of the Tolmin cheese date back to the 13th century, when the cheese was listed as a paying agent for the charge of the then landlords.

The Upper Soča Valley is a kind of an intersection of the influence of the Mediterranean and Alpine climates. Because of this, the Upper Soča Valley has certain natural conditions, which are transmitted through the feed to the milk, and from milk, with mild technological approaches, to the final product.

Its taste is sweet and lactic at first and it becomes more and more intense and rich with maturation, aromatic, sweet, and spicy. Tolminc cheese has a natural, smooth, light yellow crust and rare eyes in the size of lentil or pea in cross-section. It is matured on wooden shelves under controlled conditions. It is daily manually turned. The cheese is made of milk, which is pasteurized and not homogenized. As one of the few cheeses, Tolminc with hard crust is sold without protective film and with no coating.

A wheel of cheese weighs about 2,8 kg. It is also vacuum packed in pieces.

Nutrition Facts (100g of product)

Energy value 1507 kJ/363 kcal
Fat 28,7 g
of which saturated fat 20,0 g
Carbohydrates <0,1 g
of which sugars <0,1 g
Protein 26,2 g
Salt 1,58 g

Cheese Tolminc vacuum packed in pieces.

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