This paper describes the characteristics and peculiarities of pasture and dairy farming on the mountain pastures below the Krn. Based on an in-depth literature review, interviews with locals familiar with the past and current situation, and personal experiences working on one of the mountain pastures, the study focuses on the Kuhinja, Kašina, Leskovca, Zaslap, Slapnik and Na polju mountain pastures. We find that cattle grazing and milk processing have a long tradition in this area, dating back at least to the first written records from the 14th century. The present form and appearance of the mountain pastures developed in the 19th century, with significant changes occurring after the First World War. Due to the compulsory milk delivery to dairies and the gradual abandonment of farming, the activities on the mountain pastures under Krn almost disappeared, but managed to survive. The work describes the grazing period and the grazing system, the composition of the sward and the structure of the livestock. It describes the characteristics of the mountain pastures, the tools and equipment and the production of Tolminc cheese, protein curd and butter. In the second part, both active and abandoned mountain pastures are presented with their special features. Alpine pastures are an important part of Slovenian cultural heritage; it is therefore important to preserve the traditions handed down by our ancestors. We must ensure the effective transmission of traditional knowledge of mountain farming and dairy production, while recognising that they must adapt to the conditions and demands of modern times.
|
