Tolminc Cheese

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#146 of 376 cheese types

Tolminc is a traditional Slovenian cheese from the Upper Soča Valley. Made from raw cow's milk, it is a hard cheese with a dense texture and a distinctive sharp, slightly spicy taste. Tolminc is often aged in mountain dairies, which adds to its robust flavor, making it great for grating over dishes or enjoying on its own.

What is Tolminc Cheese?

Tolminc is a hard PDO (protected designation of origin) cheese produced exclusively in the defined area around Tolmin, located in the foothills of the Slovenian Alps near the Italian border. Made by local farmers in small dairies and on alpine pastures in the summertime, Tolminc's distinct flavor is influenced by the specific alpine flora and natural milk microbiota. Cheesemaking in the Tolmin region dates back to the thirteenth and fourteenth centuries when cheese was used to pay taxes to the aristocracy. The name Tolminc cheese was first recorded in 1756 in a cheese price list in Udine, Italy.

Production Process

Tolminc is traditionally made from whole or partly skimmed raw cow’s milk. The rennet is added to a mixture of ripened evening and fresh morning milk to form a firm coagulum. This coagulum is cut into hazelnut-sized pieces and scalded during stirring to around 113°F (45°C). The dried curd is then transferred into molds using cheesecloth and pressed for six to twelve hours at room temperature. The cheeses are salted in brine before being moved to wooden shelves in a cold place for ripening, which lasts for at least two months.

Characteristics

Tolminc is a hard, flat, round cheese weighing 7–11 pounds (3–5 kilograms). Each cheese measures 10–12 inches (25–30 centimeters) in diameter and 3–4 inches (8–9 centimeters) thick, with a smooth and pale yellow rind. The interior is yellow, semifirm, and smooth, with a few lentil-sized eyes. Young Tolminc cheeses have a sweet and milky aroma that becomes more intense, sweet but tangy, and slightly nutty with longer maturation.

Historical and Cultural Significance

Tolminc cheese production has a long history intertwined with the local culture and economy. The beginnings of cheese production in the Upper Soča Valley align with the practice of grazing in high mountain pastures. Cheese was the primary method of preserving milk in these conditions and was used as a means of payment for taxes as early as the thirteenth century. Despite a decline in the number of operating dairies from the 1930s to today, Tolminc remains a treasured product of the region, reflecting the traditions and pastoral lifestyle of the local communities.

Modern Production and PDO Status

In 2001, Tolminc obtained PDO status, ensuring that all stages of production occur within the Upper Soča Valley, preserving its unique characteristics. However, production in mountain dairies continues to decline, with fewer than 20 remaining today. Efforts to preserve and promote Tolminc cheese include adherence to traditional methods and the continued use of local breeds like the Cika cow, known for its adaptation to mountain pasturing.

Culinary Uses

Tolminc is known for its excellent baking characteristics and is increasingly popular in various dishes. It is often paired with home-baked bread and apple jam for a delightful combination. The cheese's sweet, lactic taste becomes more complex with maturation, making it a versatile ingredient in both traditional and modern culinary applications.

Key Facts About Tolminc Cheese

Country of Origin Slovenia
Specific Origin Tolmin, foothills of the Slovenian Alps
Certification PDO (2004)
Milk Type Whole or partly skim raw cow’s milk
Milk Treatment Raw
Rind Smooth and pale yellow
Texture Hard
Flavor Sweet, milky, tangy, slightly nutty
Aroma Sweet and milky, becomes more intense and tangy with maturation
Colors Yellow
Forms Flat, round, 10–12 inches diameter, 3–4 inches thick, 7–11 pounds weight
Age At least two months
Rennet Type Traditional