The Triglav National Park Quality Label.
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 Zgornje Posočje (Upper Soča Valley).
The holder of Protected Designation of Origin is the Cheese-Making Association "Tolminc".
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 is a soft cheese. It has a characteristic smell and taste. It is made from whole milk in summer, when it ripens more quickly, and from skimmed cow's milk in winter. It ripens for at least six weeks in summer, when temperatures are higher, and up to three months in winter.
In Bohinj, mohant cheese is often served with potatoes in a mould.
