Care for quality raw materials and quality processing

Mlekarna Planika is 100% owned by farmers. We decided to buy milk only in the area where we live, and that this will be our specialty

Our milk is exclusively local, coming from hilly areas from the Soča Valley and the Idrijca Valley. In addition to farmers, we cooperate with other local providers and thus form local stories and innovative products. Our Soča cheese with smoked trout or Dobra misel with wild oregano are just two examples of this cooperation.

In order to ensure safe products, we pay great attention to choosing the best raw materials, materials, and processes. We are aware that adequate human nutrition is essential.

Through our products, we aim to provide our consumers with safe and delicious food.

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We want to provide consumers with healthy and tasty products that follow the knowledge and tradition of our ancestors.
Mlekarna Planika

A long tradition of dairy farming and cheese making in the Soča valley region

The first records on the production of Tolminc cheese date back to the 13th century. As a millennium ago, mountain pastures of the Soča region have been grazed and the Valley has been cultivated. The tradition of cheese making in the upper Soča Valley is still very lively and genuine, old recipes are respected. Tolminc cheese holds a protected designation of origin.
Mlekarna Planika

Local milk from Soča and Idrijca valleys

We buy and process exclusively local milk from surrounding farms from the hilly areas of Tolmin, Kobarid, and Bovec and peripheral areas of the municipalities of Kanal, Nova Gorica, Cerkno, and Idrija. Organic milk is obtained from our organic property in Bovec. Our partners are the Agricultural Cooperative Tolmin and the Agricultural and Forestry Cooperative Idrija. Nature in the hilly area and unspoiled pastures are a guarantee for high quality of our milk.
Mlekarna Planika

Milk preserves natural milk properties

In Mlekarna Planika, we try to process the milk as little as possible so that it preserves natural milk properties. Our milk is NON-HOMOGENIZED and PASTEURIZED, so it does not need to be cooked. The most important in pasteurized, non-homogenized milk is that all harmful microbes are destroyed in the process, while all the essential properties of raw milk are preserved.
Mlekarna Planika

Maturing of cheese on wooden shelves

The maturation of our cheese takes place under controlled conditions on wooden shelves, as our ancestors did. We turn the cheese manually every day. We are one of rare companies who turn the milk into cheese with a natural crust, such as Tolminc or Planika cheese. The key to success is conscientious and daily care of cheese during the process of maturing.
Mlekarna Planika

Butter is made according to the traditional method, in butter churn

All dairy products of the Planika Dairy are natural and genuine in their composition. They are distinguished by a special, specific taste, which is also the result of traditional recipes in milk production and careful further processing.
Mlekarna Planika

Hand-packed and not pureed cottage cheese

Tolmin cottage cheese is hand-filled with the intention of preserving its lumpy texture.
Mlekarna Planika

Albumin cottage cheese follows an over 100-year tradition

Our albumin cottage cheese is made from sweet whey and contains a high proportion of high-grade milk proteins, such as albumin and globulin. It is therefore easily digestible. Production is not serial, but in smaller quantities. With this, we imitate what they have always done on the mountains of the Soča Valley region.
Mlekarna Planika

Pasteurized, non-homogenized milk

All our products are made of pasteurized and non-homogenized milk. Pasteurization is a process of heat treatment of milk at a temperature of 65 ° C to 85 ° C. Because pasteurization destroys all harmful microbes, the milk does not need to be boiled, so retains its natural properties.



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