Cheese museum Od planine do Planike ★ 4.4
Planika's museum of Soča valley mountain-pasture life and cheesemaking: an old fire-heated cheese kitchen, an alpine pasture hut with its equipment, and a cellar where old Tolminc is aged. Shop on site.
Wine festival at Vila Vipolže with over 50 wineries from Brda and Collio; its food area gives a special focus to boutique cheesemakers, and restaurants give cooking shows.
Rebula and Rebula-led blends left on their skins gain tannin and a dry, grippy, savoury texture that an aged Tolminc, sweet and piquant, can lean on, while the wine's acidity cuts the fat of the firm paste.
Albuminska skuta is a soft whey cheese, mild and naturally sweet from the lactose left in the whey. A dry, light to medium-bodied Rebula with high acidity lifts the soft curd without covering it, on bread or with herbs.
Fresh acidity in a full-bodied Rebula cuts the fat of a firm wheel, and the wine's weight stands up to a paste that grows more intense with age. Best with a Tolminc aged well beyond the 60-day minimum.
Address: Vila Vipolže, Vipolže 29, 5212 Dobrovo, Brda
Planika's museum of Soča valley mountain-pasture life and cheesemaking: an old fire-heated cheese kitchen, an alpine pasture hut with its equipment, and a cellar where old Tolminc is aged. Shop on site.
Two-hour guided session at Planika's cheese museum: the history of Soča valley cheesemaking, a tasting of Planika products, then guests cook frika, the valley's traditional cheese dish, together and eat it.
Farm festival in Tolmin joined to the valley's frika day: Soča valley cheeses led by Tolminc, a market of local produce, a show of the best cheeses and a frika cooking contest.
Experience at the Valleris winery in the heart of the Collio, with a visit to the wine-making areas and a guided tasting of 4 wines.
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