Tolminc Cheese – A gift from unspoilt nature produced by the deft hands of Posočje cheesemakers
The beginning of cheese production in Posočje coincided with the emergence of pasturing culture in the highland mountains at the time when the making of cheese was the only known milk preserving method. The cheese was mentioned in records as a means of payment in the 13th century, when it was used to pay duties to the then lords. It was first recorded as “Formaggio di Tolmino” or “Tolmin Cheese” in 1756 when its name appeared on a cheese pricelist used in Udine. Its quality was widely contributed by different master cheesemakers who, at the end of the 19th century, regularly visited the Tolminsko area and taught current cheese-making technologies to the locals in the framework of the Gorizia Farmers’ Society. The most prominent among them was Master Tomas Hitz from Switzerland. The Tolminc cheese has evolved throughout centuries, remaining a part of the Upper Posočje tradition and culture to this day. Today, the cheese is one of the most recognisable typical Slovenian cheeses, representing an important source of income for many small cheese making shops.
You can get one yourself also at Mlekarna Planika in Kobarid.
Kobariški štruklji (Kobarid dumplings) This famous sweet pastry can be found on the autumn menus of selected local restaurants. Want to learn how they are prepared? Ask us and we will give you a small workshop. We can eat the result together.
Soška postrv / Soča trout could be experienced in ost of the restaurant. You can also prepare one your self on the BBQ. Get it fresh from the pools in Kobarid.
Polenta is a dish of boiled cornmeal. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled. Try one from out 100 years old fireplace, made like as our grandparents did it.