Sir Trnic

If at the right time of the year we find ourselves on the most famous Slovenian mountain, where it is located Preskar museum, we can witness the making thorns. A case of cheese, which used to be produced mainly in areas Big ones, Little ones and Gojške Planina in Kamnik-Savinjske Alps. The knowledge has been lost over the years, so that it has not been completely lost, but the lady has a lot of merit Rezka Mali. This is the art of making thorns learned at a young age from a shepherdess Zefke Humar. When we observe the gentle and precise hand of Mrs. Rezka, when creating unique souvenirs, it becomes clear that it is a real art. This one assuming it is thorn not only a beautiful souvenir, but first and foremost extremely tasty and practically permanent local cheese without artificial admixtures, it gets even more value.

The thorn as a symbol of love
It's thorny were sometimes made in pairs. They illustrate with their shape female breasts, and according to tradition, shepherds should give them to wives, girlfriends and lovers in autumn, at the end of grazing, as proof of love and loyalty. More, thorn it served almost as a ring and was often a proof of the promise of marriage. Each of the two thorns was decorated with the same ornaments. One belonged to a boy, the other to a girl. If it's a girl thorn accepted, thereby consenting to the shepherd's courtship. Over time, this custom was lost, but the very origin of the expression still stirs spirits - thorn.

Trnič wakes up on the Slovenian table
At a time when everything is moving back to nature, it is still pleasant to hear that the dishes of our ancestors, which do not travel many and even more air miles to the table, are being revived. It's thorny, which are making a comeback, are made as they used to be – from cottage cheese, cream and salt, they are decorated with special ornaments embossed with relief-carved wooden boards or sticks. Visual image thorns remains very similar. The final product is a decorated ball, between five and six centimeters high, size thorn should match the size of the designer's fist. It's thorny are used in the daily diet, often also as a supplement to meals, cheese it is suitable for grating and also for cooking.

There are two liters of milk in a single jug
Under construction thorns the shepherds milk the milk, sour it, remove the cream, pour the sour milk into a clay "pisker" or cheese maker, it is left on the hearth for about two hours at a temperature of 40 degrees Celsius. After that, the mass is poured into a container, where the curd is drained. If the curd is too dry, add cream, otherwise just salt. The mass is thus ready for shaping. To make one thorn two liters of milk are required. Designed it squeals they are dried in a warm, dark and airy place, their drying can take from two to three weeks. Let it serve as an attraction, most of it is made thorns she certainly won't start at home. Therefore, it will come in handy to hint that the most famous Kamnik "chefs" are among them Janez Bratovž, Primož Repnik and Janez Uršič, already well refined in integration thorns in your dishes. There are whispers about thorn in the main course and also in the dessert, but we can certainly expect tradition in a modern guise.