excellent cheese is is being made on Alpine pastures around Bohinj
An important turning point in the history of alpine dairy farming at Bohinj was the year 1873 when cooperative cheese-making and making of Swiss cheese were introduced. Before, the dairymen themselves, each in his chalet, had mostly made butter and sold it in great quantities to Trieste. A more economical, cooperative cheese-making upon the Swiss model was introduced in 1870′s by Janez Mesar, the parish priest at Bohinjska Bistrica,
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