Mohant is a unique soft cheese from the Bohinj region of Slovenia. It is known for its strong, pungent aroma and creamy, slightly tangy taste. Mohant is traditionally made from cow's milk and has a distinctive yellow to orange rind.
What is Mohant Cheese?
Mohant is a unique semi-soft cheese from Slovenia, known for its distinctive sharp flavor and strong aroma. This cheese has a Protected Designation of Origin (PDO) status and is made from cow’s milk by local farmers and small dairies in the Bohinj Valley, located in the Julian Alps.
History and Origin
Traditionally, Mohant was made using raw milk from the Cika cattle breed, a native red-colored breed known for its suitability for mountain farming. Over time, as the demand for higher milk and meat production increased, other cattle breeds have largely replaced the Cika breed. Mohant has been produced in the Bohinj Valley for centuries, with written records mentioning it as early as the 20th century.
Production Process
- Milk Preparation: Mohant is made by mixing morning milk with ripened and partially skimmed evening milk. The milk is heated and then coagulated with rennet.
- Curd Formation: The curd is cut into small pieces and scalded before being drained and salted.
- Pressing: The curd is then transferred to wooden or plastic containers called deže, covered with cheesecloth or plastic film, and pressed with rocks or weights to create an oxygen-free environment.
- Ripening: The cheese goes through three stages of ripening:
- Cold Ripening: At 54–61°F (12–16°C) for 15 to 20 days.
- Warm Ripening: At 66–73°F (19–23°C) for 15 to 20 days.
- Final Maturation: At 54–61°F (12–16°C) for up to two months.
Characteristics
- Appearance: Light-yellow with a smooth, creamy, and dense consistency.
- Texture: Spreadable and creamy, making it perfect for spreading on bread.
- Flavor: Tangy, sharp, slightly bitter, with a strong, musty aroma.
- Serving Suggestions: Mohant is traditionally enjoyed spread on bread or served with boiled potatoes. It pairs well with various dishes, adding a unique flavor profile.
Cultural Significance
Mohant is an integral part of the culinary heritage of the Bohinj region. The best Mohant is often described as being able to "flow by itself from the mountain to the valley," highlighting its creamy texture as it matures. Despite its strong smell and distinct taste, it remains a beloved delicacy among cheese enthusiasts.
By preserving the traditional methods and local cattle breeds, Mohant cheese continues to be a significant representation of Slovenia's rich gastronomic culture.
Key Facts About Mohant Cheese
Country of Origin | Slovenia |
Specific Origin | Bohinj Valley |
Certification | PDO (2004) |
Milk Type | Cow's milk |
Milk Treatment | Raw |
Texture | Dense, spreadable, and creamy |
Flavor | Tangy, sharp, and can be slightly bitter |
Aroma | Strong, distinctive |
Colors | Light-yellow |
Forms | Wooden or plastic containers (deže) |
Age | 1 to 2 months |
Rennet Type | Animal |