Mountain cheese with tomato peel powder is made from unpasteurised milk during the summer when the cows graze in the mountain pastures of Matajur. It matures for at least three months in the mountains, where it develops the full aroma, distinct flavour and character of a true mountain cheese.
The cheese is seasoned with tomato skin powder. This gives the cheese a light reddish hue, a delicate fruity note, and a memory of summer in Istrian cuisine.
It's excellent on cheeseboards, with homemade bread, olive oil, tomatoes, pickles, and natural wine.
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