Podpečan farm, Galicija, Slovenia

On the Podpečan farm, three generations cultivate 33 ha of land. Brown dairy cows are distinguished by excellent milk quality in terms of protein content. The specialty of the cheeses of the Podpečan farm is that all the cheeses are made from whole milk. Nothing is taken away or added to the milk except rennet and culture. In addition to homemade cheeses, they also make homemade yoghurts: homemade plain yoghurt from whole homemade cow’s milk and homemade fruit yoghurts with different flavors, homemade cottage cheese, cottage cheese spreads with horseradish, roasted peppers and chives. The real treat are the pickled products: white cheese with homemade smoked trout in olive oil and cottage cheese balls with garlic, chives or pepper in sunflower oil. In the tasting room, they can explain the cheese-making process to you, as the room has a panoramic window into the diary and a peephole in the ground that reveals how the cheese rolls ripen in the ripening room. Their farm is the first in Slovenia to enable such an open, but at the same time hygienic inspection of milk processing.