Cheese produced on the Carso is home-made from unpasteurised milk which comes from animals raised on the plateau and fed on the rich local flora.
There are cows', sheep and goats' milk cheeses made without commercialized practices which are enjoyed because of their freshness of taste. From the traditional Monte Re e Tabor, a dairy dating back to Austro-Hungarian times, we have plain cheeses like stracchino, mozzarella and caciotta either 'white' or with added herbs from the same area, such as savory or wild fennel; there's Milet (cheese and pepper) and the most mature of all, Jamar - so called because before it is eaten if should rest for at least four months at the bottom of a limestone cave (jama in Slovene).

Point of interest
Cheeses from the Carso are grouped together under the name Moisir from the Slovene moj sir meaning my cheese, a brand created by local farmers who joined together into an association to promote dairy products from the Carso plateau in the province of Trieste.