Day 1077 of posting images of cheese until I run out of cheese types: Bohinjski sir
Day 1077 of posting images of cheese until I run out of cheese types: Bohinjski sir
by verysuspiciousduck
2 Comments
verysuspiciousduck
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Taste Atlas” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Bohinjski sir is a Slovenian emmentaler-style cheese originating from the Bohinj region. The cheese was first made in 1873 when a cheesemaker from Switzerland started to educate local shepherds about Swiss cheese production. Bohinjski sir is made from raw or thermized cow’s milk. Underneath its firm and dry natural rind, the texture is hard and open with many large eyes dispersed throughout the body. The flavors are aromatic, mild, and nutty, but with prolonged maturation the cheese becomes even more aromatic and slightly piquant. In the past, the first stage of ripening was done on highland farms, and the cheese was then brought to valley dairies for prolonged ripening at higher temperatures, while the final stage of maturation was done in a cold place once again for further flavor development.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
2 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Taste Atlas” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: Bohinjski sir is a Slovenian emmentaler-style cheese originating from the Bohinj region. The cheese was first made in 1873 when a cheesemaker from Switzerland started to educate local shepherds about Swiss cheese production. Bohinjski sir is made from raw or thermized cow’s milk. Underneath its firm and dry natural rind, the texture is hard and open with many large eyes dispersed throughout the body. The flavors are aromatic, mild, and nutty, but with prolonged maturation the cheese becomes even more aromatic and slightly piquant. In the past, the first stage of ripening was done on highland farms, and the cheese was then brought to valley dairies for prolonged ripening at higher temperatures, while the final stage of maturation was done in a cold place once again for further flavor development.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
HOW IS THERE SO MUCH CHEEEEESE!?