Dairy Planika Eco Cheese
Cross-section has no eyes in or they are small and rare. It ripens for 21 days, under controlled conditions on wooden shelves.
The Upper Soča represents a kind of crossroads of the influences of the Mediterranean and Alpine climate. For this reason, the Upper Soča region has certain natural conditions, which are transferred to milk through feed, and from here to the final product with mild technological approaches. The taste of the cheese is initially sweet and milky, but as it matures it becomes more and more intense and rich, aromatic and sweetly spicy. Tolminc cheese has a smooth, naturally bright yellow rind, sparsely studded eyes in cross-section, in size from lentils to peas. It matures on wooden shelves in controlled conditions. The cheese is turned by hand every day. The cheese is made from milk that is pasteurized and not homogenized. As one of the few, Tolminc cheese with a hard rind is sold without a protective foil and without a coating.