Bohinjski Sir

Bohinjski Sir, or Bohinj cheese, is a pressed, semi-hard full-fat cow's-milk cheese made in the high alpine pastures of the Bohinj valley in northwestern Slovenia. The cheese has been awarded EU Protected Designation of Origin status and is one of the cornerstones of Slovenian alpine dairy tradition. It is made only during the summer pasture season, when cows are moved from the valley farms up to the Bohinj Plateau and the high meadows of the Triglav National Park, and the milk carries the unmistakable flavor of alpine herbs and wildflowers.

Traditional Bohinjski Sir is made by warming fresh raw cow's milk in copper kettles, adding a natural whey starter and rennet, cutting the curd by hand, pressing it into large round forms, and dry-salting the rind. The wheels are then aged on wooden boards in cellars at the valley farms for at least two months, although wheels aged for six months or longer develop a deeper, more piquant flavor. Some producers also produce smoked versions aged over juniper or beech wood.

Bohinjski Sir is usually eaten in thin slices alongside boiled potatoes, grated with a žlikrofi or other dumpling, or melted on top of the Bohinj-area specialty of žlikrofi with a little butter. You will find it at mountain huts and dairy farms in Bohinj, especially around Ribčev Laz and Stara Fužina, at the weekly cheese market in Bohinjska Bistrica, and at delis in Ljubljana. Outside Slovenia, it sometimes appears at Slovenian diaspora events in Cleveland, Toronto, and Melbourne.