Products
VIPAVA VALLEY
This cheese is made out of whole cow’s raw milk. The speciality of this cheese is that we turn the cheese blocks during the grain drying process. By doing so, we accelerate the secretion of whey. The cheese wheels weigh three kilograms. This type of cheese is special because it matures in a cotton fabric that enables a balanced exchange of the air humidity. That is why the cheese develops a peculiar and rich flavor. During the ripening period, natural mold develops on the surface of the cheese and forms unique and beautiful formations. Cheese stays beautiful on the inside and the rind remains clean. The older the cheese gets, the sharper gets its flavor. The cheese matures at an altitude of 1.000 meters, deep underground where the conditions for ripening are exceptional. A special microclimate as well as a constant temperature and humidity give this cheese a unique and special flavor.
SOFT VALLEY
This cheese is made out of whole cow’s raw milk. The speciality of this cheese is that during the grain drying process the whey is removed up to the grain surface. Then we add cold water that lowers the acid value. The grain shrinks and retains more moisture. Consequently, the cheese contains more moisture, the center of the cheese remains softer and smearable, it also tastes sweeter. This cheese also matures in a cotton fabric that enables a balanced exchange of the air humidity. That is why the cheese develops a peculiar and richer flavor. During the ripening period, natural mold develops on the surface of the cheese and forms unique and beautiful formations. Cheese stays beautiful on the inside and the rind remains clean. The cheese matures at an altitude of 1000 meters, deep underground where the conditions for ripening are exceptional. A special microclimate as well as constant temperature and humidity give this cheese a unique and special flavor.
BLUE VALLEY
This cheese is made out of whole cow’s raw milk. The wheels weigh three kilograms. The cheese is made following the same procedure as the Vipava Valley cheese. The only difference is that this one is inoculated with the Roque 40 blue mold. The cheese is pierced during ripening to ensure that mold develops in the center. The cheese ripens for 3 months or more. The flavor is unique and spicy, we could also describe it as slightly aggressive. The intensity of the flavor gets stronger with age. The center of the cheese is slightly creamy and has visible blue veins. This cheese matures without a protection. It is very specific that is why some people like it and some people prefer to avoid it. It goes well with various dishes and sauces.
Cheese should always be served at the room temperature.
SINJI VRH
This cheese is made out of whole cow’s raw milk. The wheels weigh three kilograms. The cheese is made following the same procedure as the Soft Valley cheese. Instead of putting the cheese on the shelf during the ripening period, we put it into a barrique barrel. We bury it in hay and cover it with local seasonal herbs. Savory and thyme are the most common herbs found at Sinji vrh. During ripening, the cheese absorbs the aroma that penetrates evenly through the core. The center is firm and elastic. When the cheese is ripe and we take it out of the hay, its surface is rustic and embellished with dry herbs. Therefore, this cheese is something special also in its appearance.
WHITE VALLEY
This cheese is made out of whole cow’s raw milk. The wheels weigh between 250 and 300 grams. Microbiological culture Penicillium candidum gives this cheese a characteristic appearance. Its surface is covered by snow-white noble mold. The cheese is fluffy to the touch and it’s soft and elastic. The ripe cheese has a slight mushroom flavor.
Cheese should always be served at the room temperature.
VIPAVA SUNSET
This cheese is made out of whole cow’s raw milk and belongs to the cheeses with washed rind. It has a square shape, its smell is very intensive and the center is soft and smearable. The rind of this cheese is washed with a solution of salt and water every few days throughout the whole ripening period. Bacteria Linens that is added to this cheese, gives it a characteristic orange rind. It matures for two months.
Cheese should always be served at the room temperature.
BLACK WIDOW
This cheese is made out of whole cow’s raw milk. What makes this cheese special is the dark grey color that comes from the added activated carbon. The cheese is made following the same procedure as the Vipava Valley cheese where we turn the cheese blocks during the grain drying process. By doing so, we accelerate the secretion of whey. The cheese wheels weigh three kilograms. The cheese matures in a cotton fabric that enables a balanced exchange of the air humidity. That is why the cheese develops a peculiar and rich flavor. During the ripening period, natural mold develops on the surface of the cheese and forms unique and wonderful formations. Cheese stays beautiful on the inside and the rind remains clean. The older the cheese gets, the sharper gets its flavor. The cheese matures at an altitude of 1000 meters.
Cheese should always be served at the room temperature.