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Cheese from Slovenia, Bohinj
Raw cow milk, partly skimmed by hand the next morning, is set with rennet at 32–35 °C. The dried curd grains are salted, packed tight into wooden tubs called deže and kept under their own whey with no air, then ripen in three phases, cool, warm and cool again. Normal ripeness is two months, up to three, when the soft, pungent paste is kneaded and packed into jars.
| Raw cow milk from the Bohinj area; evening milk skimmed in the morning and mixed with fresh morning milk | The Bohinj Cika breed is preferred; other breeds are allowed[mohant-spec] |
| Powdered rennet (chymosin-pepsin) | [mohant-spec] |
| Salt, in layers or dry on the cheeses | [mohant-spec] |
| Starter | The raw milk's own native microflora, which the single document calls spontaneous. |
Total time across the recorded steps: 3 months – 3.3 months
What changes: Cream rises on the evening milk and is ladled off in the morning
Evening milk is cooled a little and left overnight; in the morning the cream is ladled off and fresh morning milk is added. A separator may be used instead.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk, partly skimmed by hand the next morning, is set with rennet at 32–35 °C. The dried curd grains are salted, packed tight into wooden tubs called deže and kept under their own whey with no air, then ripen in three phases, cool, warm and cool again. Normal ripeness is two months, up to three, when the soft, pungent paste is kneaded and packed into jars. Made in 8 steps over 3 months – 3.3 months. The longest step, second cool ripening, takes up to 2 months (Ministry of Agriculture 2012) and runs at 12–16 °C (Ministry of Agriculture 2012). Lactococci and lactobacilli, found in 2003 analyses of seven mohant samples at the Biotechnical Faculty dairy chair does most of the fermenting.
| Main step | up to 2 monthsSet[mohant-spec] | Second cool ripening |
|---|---|---|
| Temperature | 12–16 °CSet[mohant-spec] | Second cool ripening |
Ripened without air in wooden tubs under its own whey, in a cool-warm-cool cycle, so it ends as a spreadable, gassy paste with no rind rather than a formed cheese.
The milk is raw. The specification says the sealed, airless tubs must be watched for mould, air pockets must be pressed out when packing, and the jars must be kept cold, at 3–5 °C until sale and no more than 8 °C in storage. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing. The US CDC says people at higher risk of Listeria infection, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Bohinj dairying goes back to the 13th century. The name Mohant is dated to the 18th century, and a 1925 cheese-making book by Anton Pevc has a chapter on it. Producers began work to preserve it in July 1997. The Slovenian register of intangible heritage adds that written sources on mohant making in Bohinj villages and some pastures date from the first half of the 19th century, that the first cheese-making company in Carniola was founded in Bohinj in 1873, and that production fell after the Second World War and is rising again.
