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Cheese from Slovenia, the upper part of the Vipava valley
Cow milk, at least 80 % from Brown cows, is heat-treated at a low 63–69 °C, set with rennet in an open vat, cut and pressed into large moulds while it sours. The wheels are brined for three days at 12–18 °C and ripen at least 60 days in rooms in the Vipava valley, below 500 m.
| Cow milk, at least 80 % from Brown cows of the defined area | No more than 72 hours from first milking to heat treatment[nanoski-sd] |
| Rennet solution | [nanoski-sd] |
| Sea-salt brine | [nanoski-sd] |
| Starter | the lactic acid microorganisms naturally present in the milk, kept alive by mixing in the rennet at a low temperature |
Total time across the recorded steps: 2.2 months
What changes: The milk is warmed gently to 63–69 °C, not boiled
The milk is collected on separate routes and stored cool after treatment.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cow milk, at least 80 % from Brown cows, is heat-treated at a low 63–69 °C, set with rennet in an open vat, cut and pressed into large moulds while it sours. The wheels are brined for three days at 12–18 °C and ripen at least 60 days in rooms in the Vipava valley, below 500 m. Made in 6 steps over 2.2 months. The longest step, ripen, takes at least 2 months (European Commission 2004). Lactic acid bacteria naturally present in the milk; the specification says the low setting temperature keeps most of them alive does most of the fermenting.
| Main step | at least 2 monthsSet[nanoski-sd] | Ripen |
|---|---|---|
| Temperature | 63–69 °CSet[nanoski-sd] | Collect and heat-treat the milk |
Made in the Vipava valley from mostly Brown-cow milk that is only heated to 63–69 °C, so most of the milk's own lactic microorganisms survive; it is brined three days and ripened below 500 m.
The milk is heat-treated at 63–69 °C within 72 hours of milking, and every batch is checked by sensory and chemical analysis before the wheels are stamped.
Every number is labelled with how it is known. How this atlas is made
The 16th-century land register of the Vipava manor shows plateau pasture rent paid partly in cheese; the Slovenian Tourist Board says that cheese was then made from sheep's milk. The Vipava dairy has made Nanoški sir from cow milk by traditional methods since 1986. Slovenia protected the name nationally in a rulebook dated 27 January 2003 (Uradni list RS 15/2003), and the EU registered it as a PDO on 30 September 2011 (Regulation 987/2011).
