Cheeses of Tolmin and the Soča valley
Emerald river country in the Julian Alps, where mountain pastures make Tolminc and Bovec makes a sheep's milk cheese.
Made, aged and sold here
Best time: June to September, when the planine are grazed.
Tolmin is a small town where the Tolminka river meets the emerald Soča, in the Julian Alps of western Slovenia. The high pastures above it, planine, have been grazed in summer for centuries, and their dairies make Tolminc, a hard mountain cheese with a protected name. Up the valley, Bovec makes its own sheep's milk cheese from the local Bovec breed.
Tolminc and Bovec cheese
Tolminc is a cow's milk cheese made on summer pastures and in valley dairies, pressed, brined and aged for at least two months. It has a few small holes and a sweet, slightly spicy flavour. Bovec cheese, from sheep's milk, sometimes with goat or cow milk, is harder and sharper. Both belong to the Alpine family that includes Montasio, made just across the Italian border.
The valley
The Soča valley saw some of the worst fighting of the First World War, and the museum in nearby Kobarid tells its story. Today the river draws kayakers and walkers. The Tolmin gorges, a short walk from town, are a series of narrow, deep ravines. Pasture paths lead up to planine with huts that sell cheese in summer.
A trail idea for Tolmin and the Soča valley
- Tolmin gorges Walk through the deep ravines above the town.
- A planina Hike to a summer pasture and buy cheese at the hut.
- Kobarid The First World War museum and the Soča front.
- Bovec The upper valley town of sheep's cheese and rafting.
Written by the EveryCheese desk with AI assistance. Background: "Tolmin" on Wikipedia. Opening hours, markets, caves and tours change; check locally before travelling. If something is wrong, tell us.
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