{"id":51634,"date":"2016-01-22T19:11:15","date_gmt":"2016-01-22T19:11:15","guid":{"rendered":"http:\/\/www.prilovrcu.si\/en\/?page_id=51634"},"modified":"2016-02-15T17:11:07","modified_gmt":"2016-02-15T17:11:07","slug":"work-at-the-cheese-dairy","status":"publish","type":"page","link":"http:\/\/www.prilovrcu.si\/en\/offers\/cheese-making\/work-at-the-cheese-dairy\/","title":{"rendered":"Work at the cheese dairy"},"content":{"rendered":"
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Work at the cheese dairy<\/h3>\n

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We have been using cow milk to make cheese Tolminc \u00a0and 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.<\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n\n\t

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<\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>

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Testing of cheese grains<\/h4>\n

Before the cheese is put out of the caldron, we test the cheese grains if they’re dry enough.<\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>

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Cheese picking<\/h4>\n

We pick the cheese using a cheesecloth.<\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>

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Cheese picking<\/h4>\n

Once we pick the cheese, we put it into special cheese moulds.<\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>

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Cheese draining<\/h4>\n

Preparation of the cheese for draining.<\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>

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Cheese draining<\/h4>\n

We compose the cheese before we put it under the crusher. <\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>

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Cheese draining<\/h4>\n

Wheel of cheese being drained under the crusher.<\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>

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Cheese rind cutting<\/h4>\n

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. <\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>

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Cheese aging<\/h4>\n

The cheese is taken care of and rotated …<\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>

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Cheese aging<\/h4>\n

… where it is aging for at least two months or many years. <\/p>\n\n\t\t<\/div> \n\t<\/div> \n\t\t<\/div> \n\t<\/div> \n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"Work at the cheese dairy   We have been using cow milk to make cheese Tolminc \u00a0and 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...","protected":false},"author":1,"featured_media":0,"parent":51627,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-51634","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.prilovrcu.si\/en\/wp-json\/wp\/v2\/pages\/51634","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.prilovrcu.si\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.prilovrcu.si\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.prilovrcu.si\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.prilovrcu.si\/en\/wp-json\/wp\/v2\/comments?post=51634"}],"version-history":[{"count":5,"href":"http:\/\/www.prilovrcu.si\/en\/wp-json\/wp\/v2\/pages\/51634\/revisions"}],"predecessor-version":[{"id":51815,"href":"http:\/\/www.prilovrcu.si\/en\/wp-json\/wp\/v2\/pages\/51634\/revisions\/51815"}],"up":[{"embeddable":true,"href":"http:\/\/www.prilovrcu.si\/en\/wp-json\/wp\/v2\/pages\/51627"}],"wp:attachment":[{"href":"http:\/\/www.prilovrcu.si\/en\/wp-json\/wp\/v2\/media?parent=51634"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}