Known among locals as the 'King of Mountain Heaven', this Slovenian semi-hard cheese originates from the Goriška region, and is produced exclusively in the municipalities of Tolmin, Kobarid, and Bovec. It is made from whole or partly skimmed raw milk obtained only from cows pastured in the defined geographical area.
At least 80% of the milk used for producing Tolminc cheese comes from a brown piebald cow breed called Cika, a smaller and lighter variety of Pinzgauer cattle, highly adapted to pasturing in mountains and highlands, and indigenous to the Upper Soča Valley where Tolminc is produced.
Matured for at least 2 months, this cheese is packed in wheels weighing between 3.5 and 5 kilos. Awarded various prizes for excellence many years in a row, Tolminc can be described as a cheese of a pronounced earthy aroma and a sweet to slightly spicy flavor.
For a nice twist, try pairing Tolminc cow cheese with homebaked bread smeared with some apple jam.
