Rezept

Mohant

Mohant je polmehki sir, ki ga v Bohinju izdelujejo že dolgo časa. Gre za povsem značilen sir z značilnim vonjem in okusom.

Mohant is a semi-soft cheese which is being produced in the Bohinj  region for quite a while. It is a typical cheese with a typical aroma  and taste. The dough is even, smooth, partially elastic, hard to spread,  kneaded, some balls may appear. The aroma and the taste are aggressive;  both extremely strong. The taste is savoury, pungent, but not hot,  sometimes a little bitter. The colour is off-white yellow. Mohant in  traditionally made of milk that is obtained in two or three milking  operations. The cream is skimmed by hand. The milk is heated in bigger  pots on fire and constantly stirred. Appropriately heated milk is moved  away from fire. The process of acidification takes from 20 to 40  minutes. In the past, the rennet was made at home from stomachs of  calves that were not older than 3 weeks. The curdled milk is stirred,  cut with a wooden knife or similar thing to the size of wheat grain or  corn grain and heated up to 37o C and left 30 minutes to thicken and  settle to the bottom of the pot. Some whey is decanted away; in the  remaining whey a ball is made, then lifted and put into »štecl« - a  mould covered with a special cloth. The curdled mixture is pressed by  hand until the whey flows away. After that it is turned over and dry  salted. The turning over and pressing may take a day or two. The loaves  of mohant are being dried from two to three days on a wooden sticks  construction. The dried loaves are put in the wooden buckets –  »žehtnjeki« in layers of three or four loaves. The filled bucket is  covered with a cloth and a wooden cover and weighed down with the stones  so the whey is pressed out. The whey is decanted away every day. When  the whey stops to separate, the cover is nailed up and left until the  Mohant is ripe. During the summer the process of ripening of the cheese  is faster, that is why it is made out of full fat milk; during the  winter the skimmed milk used. In the summer the ripening process takes  at least six weeks, in the winter up to three months. Mohant could be  eaten as a side-dish to several dishes, very often it is eaten with a  spoon together with the unpeeled boiled potatoes.

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