Typical Local Products

Tolminc cheese
It is classified as a hard full-fat cheese. The main raw material used in its manufacture is raw, full-fat or skimmed, cow's milk. The characteristics of Tolminc cheese result from climatic and other conditions in the Upper Soča Valley, and are further guaranteed by the quality of milk, long tradition of cheese-making and use of traditional cheese-making practices. The holder of Protected Designation of Origin is the Cheese-Making Association "Tolminc".

Bovec cheese
It is classified as a hard full-fat cheese. The cheese is made from raw sheep's milk, which can in part (20%) be supplemented by cow's milk or goat's milk. The cheese has been awarded Protected Designation of Origin status. The holder of the designation is the Association of Small Cattle Breeders of Bovec.

Mohant
Mohant is classified as a soft cheese. It is famous for its characteristic scent and taste. In summer, when the cheese matures faster, Mohant is made from full-fat milk, but in winter skimmed cow's milk is used instead. In summer months Mohant matures for a minimum of six weeks. In winter the period of maturity is up to three months. In Bohinj, Mohant is often served with boiled potatoes.