CHEESE TOLMINC (PDO)
Brief Description of the Technological Process
Milk is collected from pre-selected farms that comply with the specifications for the production of Tolminc Protected Designation of Origin (PDO) cheese. Thermized milk is inoculated with a starter culture and the enzyme lysozyme (egg-derived), and coagulated with rennet. The curd is then cut, heated, and dried. Once the curd grains reach the required firmness, the curd is transferred into cheese moulds, followed by pressing, salting, and ripening. After reaching technological maturity, with a minimum ripening period of 60 days, the cheese is ready for sale.
Raw Materials
The primary raw material used for the production of Tolminc cheese is raw or thermized cow’s milk (57–68°C) produced within the designated geographical area. The distinctive character of Tolminc cheese is mainly the result of its long history, traditional production methods, and the climatic and natural conditions of the Upper Soča Valley region.
Milk production and the manufacture of Tolminc cheese take place within the Upper Soča Valley geographical area, which comprises the present-day municipalities of Kobarid, Tolmin, and Bovec.
Key Characteristics
Milk Production
At least 80% of the milk used for the production of Tolminc cheese must originate from Brown Cattle breed cows. Basic forage (hay, silage, and pasture) must be produced within the designated geographical area. Supplementary feed mixtures and mineral-vitamin supplements may be produced and prepared outside the geographical area. Milk production must take place within the designated geographical area. Roughage (hay, silage, or pasture) must constitute the predominant part of the daily ration, accounting for at least 75% of the dry matter intake.
Collection and Preparation of Raw Milk
Regular Milk Quality Control in Compliance with Current Legislation.
Cooling, Ripening, and Storage of Milk
The milk from the previous milking must be ripened for at least 12 hours, allowing the development of lactic acid microflora.
Milk Heating
The milk may undergo thermization at 57–68°C.
Addition of Starter Cultures
To accelerate fermentation, the use of home-prepared cheese starters is permitted (ripening a smaller quantity of milk at a higher temperature for at least 12 hours), as well as selected starter cultures. Selected starter cultures suitable for hard cheeses may be added.
Addition of Rennet
Rennet suitable for hard cheese production is added.
Coagulation
Milk coagulation lasts 25 to 35 minutes at a temperature of 32–34°C.
Cutting
Cutting begins when the coagulum reaches the appropriate firmness; the curd is broken down into grains the size of small hazelnuts.
Drying
The curd is heated to an optimal temperature of 44–48°C, and curd drying is completed when the curd grains reach the appropriate firmness.
Separation of curd from whey
Shaping the cheese and separating the curd from the whey may be carried out in traditional moulds using cheesecloths, or in other types of moulds.
Pressing
Pressing lasts 6–12 hours with gradual application of weight.
Salting
Salting lasts 24–48 hours, depending on the size of the cheese wheel and the brine concentration.
Ripening
Tolminc reaches consumer maturity after at least 60 days of ripening.