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Bohinjski sir Cheese
Shabicht / CC BY-SA 4.0
About Bohinjski sir Cheese
Bohinjski sir is a hard cheese from the Bohinj region of Slovenia. Made from cow’s milk, it has a robust, slightly sweet flavor and a compact, dense texture. This cheese is often aged in the mountainous regions, absorbing the rich flavors of the alpine grasses.
Key Facts
| Country of Origin | Slovenia |
| Specific Origin | Bohinj Valley |
| Protection | Yes |
| Milk Type | Cow's milk |
| Milk Treatment | Raw |
| Rind | Natural |
| Texture | Semi-hard |
| Flavor | Full-flavored |
| Forms | Wheels |
| Age | Minimum 60 days |
| Rennet Type | Animal |
What is Bohinjski sir Cheese?
Bohinjski sir, a traditional hard cheese from the Bohinj region in the Slovenian Alps, began production in 1873. Swiss cheesemaker Hitz introduced locals to Swiss cheese technology. This led to the establishment of dairies, such as the one in Stara Fužina, now home to the Alpine Dairy Farming Museum.
Made from raw or thermized cow’s milk from Bohinj, the cheese involves a meticulous process. It uses cultures of thermophilic and propionic bacteria, rennet for coagulation, and specific heating and molding. It first ripens in cold storage, then matures at a higher temperature to develop its characteristic large eyes and flavor. A whole wheel weighs 99 to 121 pounds, with a firm, yellow rind and an ivory-to-yellow body. Its flavor is mild and aromatic, becoming more piquant with age.
The cheese embodies Bohinj's alpine herding traditions and dairy heritage. Bohinj’s dairy culture is highlighted annually at the Kravji Bal festival, which celebrates dairy queens and alpine herding. Bohinjski sir is a slice of Slovenia's pastoral legacy, offering a taste of the alpine pastures.
