I am in love with my cheese cellar which might have been the only Slovenian cheese cellar where to season the cheeses at controlled temperature and humidity. Slovenia is home to 3 different indigenous cheeses: Nanoški sir (sir=cheese), Tolminc and Bovški sir. The first 2 are 100% cow milk, the third one is 100% sheep milk. Each year I buy around 200 shapes of cheese directly from mountain shepherds . In the last years I understood which meadows are producing the best cheese for seasoning. The cheese leaves the meadow after 2 months of rest. It is all cheeses which are traditionally produced from raw milk – since during its production the milk is never heated to more then 37 degrees, those cheeses preserve all the quality of the nature of this wild part of Slovenia.
I am always proud to serve my little “child”: a five-year-old Tolminc, which is completely crystallized and has a taste and the colour of strong coffee. All cheeses are combined with local honeys and marmalades +chutneys from Ana’s kitchen.