Family dairy farm in Zatolmin, above Tolmin, that turns its own cows' milk into raw-milk cheese, whey cheese and yoghurt. It sells at the farm and through a 24-hour vending machine in Tolmin.
Cheeses: Sir Kramar (raw cow's milk, wheels of 3 to 4.5 kg), Staran Sir Kramar (aged at least 6 months), Kram'č (semi-hard, soft paste, about 0.8 kg), Albuminska skuta
Website: sirarstvo-kramar.si
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.
Albuminska skuta is a soft whey cheese, mild and naturally sweet. A dry Brda Malvazija, with floral aromatics and medium to full body, gives the plain curd a lift without overpowering it, especially spread on bread.
Albuminska skuta is a soft whey cheese, mild and naturally sweet. A medium-bodied Sivi Pinot with ripe pear and melon sits alongside it without a clash, and its acidity keeps the soft curd from feeling heavy.
Address: Zatolmin 18, 5220 Tolmin, Brda
Dairy in Kobarid, in the upper Soča valley, making Tolminc and whey cheese, with a shop, a café and a cheese museum. It lies north of Brda, a day trip up the valley.
Cheeses: Tolminc, Albuminska skuta, Sir Planika, Gregorčičev sir, Eko sir
Visiting: Market Kobarid shop with the full Planika range, local suppliers' sheep's cheese and a milk dispenser, cheese museum with a guided tour (see experiences), Od Planike do frike guided cooking session (see experiences)
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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