Organic Brkini cheese
ENVIRONMENTAL IMPACT
Brkini is a varied flysch hill that borders the karst world. Due to the large slope, the fields and meadows are terraced. ŽSince the time of Maria Theresa, the Brkini have been famous for the best apples and plums, and proverbially they also grow the best potatoes in this area. As the Brkini are sparsely populated, there is almost no industry and intensive agriculture, and the land and air are stagnant and unburdened, uncultivated.
ORGANIC FARMING is a way of sustainable farming based on a balance in the soil-plant-animal-human system. Organic agricultural products and organic food are produced and processed without the use of hot mineral fertilizers, without the use of ionizing radiation, without genetically modified organisms. Natural methods of pest and weed control are used. Soil is a living eco-system; what we take from them we must return there. This ensures nutrient circulation, environmental protection and animal-friendly breeding.
ORGANIC AGRICULTURAL PRODUCT OR FOOD (EUROPEAN PROTECTION)
An agricultural product or food can be described as organic if I produce a certificate proving that the food has been produced without the use of genetically modified organisms, has not been exposed to ionizing radiation, does not contain pesticide residues and fertilizers, contains at least 95% ingredients of agricultural origin. from organic agricultural products.
ECOLOGICAL FARM MAHNE
Mahne Organic Farm is located in the village of Tatra, at an altitude of 750 meters. The mixing of the influences of the continental and Mediterranean climates here creates a special microclimate that gives the farm's crops their uniqueness. The grass on which cows graze is not intensively fertilized, the fodder is natural, conditioned only by rain and seasons.
Mahne Farm has been involved in organic farming since 2002. The cheese factory has been operating since 2005, and the entire production has been operating according to organic standards from the very beginning. No.Last year, the Mahne family consistently carried out internal control of all required factors, while external control was carried out several times a year by the Institute for Control and Certification in Agriculture and Forestry from Maribor.
On the Mahne farm, an average of 25 dairy cows and ten breeding heifers are raised to rebuild the herd. They are all gray-brown breeds known to be healthy and resilient; Lavender is a good choice for Brkini, as the animals graze a lot on the pasture. Feed is not subject to intensive milk production, the milk yield of cows is only 15 liters per day. The cows graze from May to November, in the winter they are in a free-range barn (meaning they are not tethered) and released into the open.
ECOLOGICAL BRKIN COW CHEESE
They are collected on milked milk and processed into different types of cheese every other day. They use exclusively raw milk, which means that it is not pasteurized, not homogenized (fat breaking), nor skimmed (fat removal). Such cheese has a full taste and contains useful lactic acid organisms, vitamins and minerals that would be destroyed by heating milk.
All cheeses are equipped with a certificate of organic production. This means that when preparing cheese or ionizing radiation, that no conventional additives (stabilizers, preservatives, dyes, etc.) are used in the processing process, that it does not contain genetically modified organisms, pesticide residues and fertilizers. These are products of the best quality and high nutritional value.
TRADITIONAL BRKIN CHEESE is a semi-hard cheese with a slightly sour taste with many tiny holes. The optimal ripening time is 45 days, with longer ripening it becomes more and more strong, spicy taste. Traditional because the taste and appearance are reminiscent of cheeses made by our nieces and nephews. Traditional cheese is suitable for various cold cuts, as a stand-alone dish, and after a long maturation it is also possible to grate it. Store it in the refrigerator, up to + 12 °C.
NOBLE BRKIN CHEESE is a semi-hard cheese with a mild, almost sweet taste, not so much perforated, slightly more firm, compact. The optimal ripening time is 30 days, with longer ripening it does not become spicy. It is named after its sophisticated mild taste achieved in a short ripening time. We recommend it in various cold cuts, as a stand-alone dish, it is also suitable for breading or as an addition when preparing other hot dishes. Store it in the refrigerator, up to + 12 °C.
BON APPETIT
White cheese is usually served with the cheese, preferably locally. As the vine does not thrive in Brkini, we recommend white wines from Slovenian Istria or the Karst. Teran and refošk also go well with Brkini cheese, mainly due to its slightly sour taste. Sweet white wines can also be served with soft cheese.