We have been using cow milk to make cheese Tolminc and Albuminska skuta for 700 years now at our local cheese dairy. Three local organic farms participate in this cheese dairy and we all follow the principals of our ancestors.
Before the cheese is put out of the caldron, we test the cheese grains if they’re dry enough.
We pick the cheese using a cheesecloth.
Once we pick the cheese, we put it into special cheese moulds.
Preparation of the cheese for draining.
We compose the cheese before we put it under the crusher.
Wheel of cheese being drained under the crusher.
Firstly, we cut the edges of the wheel of cheese, then we put the production date on it and we put it in a asolution of brine.
The cheese is taken care of and rotated …
… where it is aging for at least two months or many years.