Slovenian cheese that can't be found on store shelves
Vipava Valley is a first-class Slovenian cheese, handmade in the small boutique cheese factory Golden Ring Cheese, which carries out its mission in one of the most beautiful corners of the Vipava Valley. Mademade from full-fat raw cow's milk, from local mountain pasture cows.
Because it is a boutique production, they can fully focus on quality and clients. That is why they arecannot be found on store shelves.Their cheeses can be tasted in selected Slovenian restaurants, and they also supply some of the better Austrian resorts.
Vipava Valley ripens in the abandoned trenches of an Italian caravel
- The cheese ripens at an altitude of 1000 m, deep underground – in pure darkness,in the abandoned tunnels of an Italian caravel from the beginning of the last century, where the conditions for aging are exceptional: a special microclimate and constant temperature and humidity. This is what gives the cheese a unique, special taste. The cheese gains sharpness in taste as it ages.
- During ripening, natural mold develops on the surface of the cheese, creating beautiful, unique structures. The inside of the cheese remains beautiful, with a clean rind.
- A special feature of the cheese is that during the drying process the cheese blocks are turned, whichaccelerates whey excretionThe cheese ripens in raw cotton fabric, which allows for even moisture exchange, thus allowing the cheese to developunique, full flavor.
- The ripening period isfour months or more.
- The cheese loaves weigh 3kg. Always serve the cheese warmed to room temperature!
"If someone had told me I would one day make cheese, I would have said, 'You're a little weird,'"
remembers the beginningsDavid Lichen, a graphic designer and painter. He taught himself how to make cheese, with the help of the internet and books. When he tried itChristian Vidmarfrom the Sinji Vrh guesthouse above the Vipava Valley, immediately noticed that the cheese was special and thought of serving it in his guesthouse. Thus began the story of the boutique cheese factory Golden Ring Cheese.
Because Kristjan Vidmar and David Ličen are inspired by foreign cheeses, they quickly realized thatare in the abandoned trenches of the Italian caravel on Sinji VrhThe conditions are quite similar to those used for ripening similar cheeses in Italy, France, and England. That's why theirs are somewhat special, outside the usual Slovenian framework.
Their cheeses sharpen the tastedeep underground in pure darkness, constant temperature and high humidity in the deserted tunnels of an Italian caravel from the beginning of the last century.
Maturation takes place in exceptional conditions, in front of the entrance to the tunnel where the cheeses mature.
This very special microclimate leaves its mark on them. They swear byhandmade, each loaf receives special careEvery cheesemaking is a story in itself, just as every batch of cheese is unique. The milk is cow's, mountain and raw.
The ripening period is four months plus. Due to the lower temperature, the cheese ripens a little slower and gains flavor.
Their offer so far includes the following cheeses:Vipava Valley, Soft Valley, Blue Valley, Sinji vrh, White Valley, Vipava Sunset, Black Widow. The special feature of the first two is thatThey spend their entire growing season dressed in cotton fabric.. This allows them to have a balanced exchange of air humidity. This way the dough ripens evenly. Over time, beautiful textures of natural molds begin to develop on the cheese, from gray-blue to orange tones. Inside, the cheese maintains a clean rind, which we get to when its time comes.
Each piece is unique and they don't bother with the shape.
