Classified as a semi-soft cheese of a white to pale yellowish or buttery beige color, Mohant is made from raw cow's milk. It's famous for a savory and quite tangy taste, slightly bitter, and a strong musty aroma, which makes it distinguishable from other cheeses produced across the country.
The traditional method of producing Mohant in two phases, together with a specific process of ripening, has a great influence on its final flavor and lumpy texture. In summer, when the cheese naturally ripens faster and it takes only about six weeks to mature, Mohant is made from full-fat milk, while in winter skimmed milk is used instead, and it can take up to three months to ripen. This Slovenian cheese variety is traditionally made in the historical Goriška region of northwestern Slovenia, namely on farms and villages around the Bohinj basin in the Julian Alps.
On the outskirts of Triglav National Park, Mohant is often enjoyed as a side to various dishes, but it's more commonly eaten with a spoon, served with boiled unskinned potatoes.
