A taste that begins on the Karst pasture and ends in the cellar.
After years of monitoring quality, we selected three of the finest Karst cheesemakers, each producing authentic, indigenous Karst cheeses to our taste. Zidarič’s cow’s-milk cheeses, the sheep’s-milk cheeses from Kmetija Antonič, and the goat’s cheeses from the organic Lipičar farm (Francetovi) are outstanding products made from raw milk with natural rennet, which we then continue to mature in our cellar.
We are probably the only cellar in Slovenia where indigenous Karst cheeses are aged at controlled temperature and humidity in an old Karst cistern, six metres below the surface. Alongside classic ageing, we mature some cheeses with a variety of home-grown herbs, white or red grape pomace, pepper, hay, grains, acorns, and in many other boutique creations. You can taste all of our cheeses in the inn or in our cellar, or we can send them to your home via our online shop.
