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• Alpine cheese
• Alpine diet
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• Cheese manufacturing procedure
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• Food heritage
• Milk processing
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WHERE

-

Alpine dairying is a seasonal activity (usually conducted between June and September) taking place across seasonal mountain pastures: higher meadows (rovt, senožet), low alps (prestaja, nižje planine), and high-mountain alps (visokogorske planine). Till the middle of the 20th century, herders and animals would not move directly from the village to the alps; instead, in spring they would first transfer to granges in the higher meadows, which were used for grazing in combination with haying and perhaps some cultivation. After a couple of weeks, the livestock was moved to the lower alps, where the animals would stay from two to four weeks before they were transferred to the upper alps where they would spend the peak season. In September, they would again descend to the lower alps, then to granges and finally to the villages. Nowadays this rotation has been reduced to the lowlands and high alps, with the exception of some cases in the regions of Tolmin and Bohinj where traditional sequential pasture is still practiced. Different types of cheese and milk products were produced in different types of mountain pastures; today alpine dairying has been preserved mostly (but not exclusively) in the high alps.

WHEN

During summer months; usually from May/June to September/October

WHO

Agricultural Community Bohinjska Češnjica, Jereka, Podjelje, Koprivnik (Agrarna skupnost Bohinjska Češnjica, Jereka, Podjelje, Koprivnik)
(informant)

Agricultural Community Duplje Lepena (Agrarna skupnost Duplje Lepena)
(informant)

Agricultural Community Zatolmin (Agrarna skupnost Zatolmin)
(herdsman/shepherd)

Frelih Lojze
(informant)

Kašina Grazing Community (Pašna skupnost Kašina)
(herdsman/shepherd)

Koren Davorin
(informant)

Leskovca Grazing Community (Pašna skupnost Leskovca)
(informant)

Lom – Podkuk Grazing Community (Pašna skupnost Lom – Podkuk)
(informant)

Mlakar Cilka
(informant)

Mlekuž Igor
(herdsman/shepherd)

Prezelj (1969-2022) Miran
(informant)

Razor – Stador Grazing Community (Pašna skupnost Razor – Stador)
(informant)

Stres Rok
(farmer)

Tourist Farm Butul
(informant)

Tourist Farm Gartner
(farmer)

Zaprikraj Grazing Community (Pašna skupnost Zaprikraj)
(informant)

Zaslap Grazing Community (Pašna skupnost Zaslap)
(informant)

Alpine dairying

The origins of alpine dairying in the Alps can be traced back to prehistory and are deeply related to the socio-economic development of Alpine communities, and the transformation of upland landscapes. In mountain environments, where agricultural activities are constrained by climatic effects of altitude, edaphic factors, scarcity of soil and steep gradients of the land, pastoralism has always been the most effective and dominant agricultural activity. Large expanses of grasslands, which ring the valleys between the tree line and the glaciers, could be made accessible for productive activities because of the animals' ability to convert natural plants into nutritive food. Upland summering of dairy livestock was and remains one of the most important pastoral strategies in the mountain regions, and especially in the alpine arc. Several variations exist in different parts of the Alps, as well as several differences within the same mountain range or between two neighbouring villages, caused by climatic and morphological features as well as socio-historical circumstances.
From June to September, the animals (sheep, goats or cattle) are stabled in an alp. The alp consists of summer stalls, huts, dairy, mountain pastures, and in case of lower alps also meadows. In Slovenian uplands, alps are denominated as planine or planšarije, whereas low pastures and alpine meadows are called prestaje, rovti, senožeti. This seasonal dairy strategy is carried out by herders and dairymen, usually collectively (either a turnover system or the renting of professional herders and dairymen, or a combination of both) and sometimes also privately. It enables the grazing of a (part of) livestock during summer months and is also becoming a business strategy of various stakeholders.
In Slovenia, summer grazing in the mountain pastures has been preserved in the Karavanke, the Kamnik and the Savinja Alps, but the processing of milk persists only in the Julian Alps (if we disregard the individual processing of smaller amounts of milk for the needs of self-sufficient supply and sale to visitors, and consider only the processing of large quantities of milk). Dairying has recently also been revitalised in some alps. The dairy alps in the Julian Alps are: Bitnje, Goreljek, Javornik, Laz, Konjska Dolina, Konjščica, Krstenica, Praprotnica, Uskovnica, Velo Polje, Zadnji Vogel and Zajamniki in the region of Bohinj; Duplje, Krnica and Mangrt in the region of Bovec; Božca, Hlevišče, Leskovica, Kašina, Kuhinja, Matajur, and Zaslap in the region of Kobarid; and Lom, Medrje, Podkuk, Polog, Pretovč, Razor, Stador and Sleme in the region of Tolmin.
In the alps the livestock is milked and processed into several products and by-products. In the Julian Alps these produces are several varieties of alpine cheese, butter, butter-milk, whey cheese (ricotta cheese), whey and sour milk.
Alpine cheese. Among the several varieties of alpine cheese being made, the most known are the PDO-awarded Tolminc, Bovec and Mohant cheese, whereas Bohinj cheese and other varieties called simply alpine cheese (planinski sir) are also visible and appreciated. The type of cheese depends on the origin of the milk (cow, sheep or goat milk), the micro regional characteristics of the fodder, and the milk processing technology, cheese moulding and ripening. Bovec cheese is produced in the region of Bovec, the westernmost part of the Julian Alps, and is a hard full-fat cheese made from raw sheep milk which can be in part up to 20 % supplemented by cow or goat milk. Tolminc is produced in the Upper Soča Valley, and is a hard cheese manufactured from raw or thermised unskimmed cow milk. In addition, Tolminc-like alpine cheese is produced with similar characteristics in the Tolmin and Kobarid alps. Mohant is a semi-soft cheese, famous for its typical smell and flavour and produced in the Bohinj-region lower alps. In the Bohinj high alps, cheese-makers produce either large wheels of Bohinj cheese, a hard cheese produced from raw cow milk, or smaller-size semi-hard cheeses whose ripening is shorter and which are appropriate for direct sale in the alps. In the past, according to historic sources, these varieties were slightly different. It is posited that in the Middle Ages and until the second half of the 19th century, cheese was made from semi-skimmed raw mixed milk, as well as from sour milk. Specifically named cheeses appeared under the name Formaggio di Tolmino (cheese from Tolmin) and Formaggio di Plezzo vero (real cheese from Bovec) only in 1756, on a cheese price list in the town of Udine. From that document, it is evident that the latter was more than twice as expensive as the former. A hard cheese called čuč (denomination comes from the Friuli expression çuç for cheese, common especially in Carnia) was produced from skimmed milk. In the Bohinj region, especially in the lower alps, semi-soft Mohant cheese was produced. More attention and support for the making of alpine cheese occurred only after 1870, with the introduction of modern dairying procedures and technology, alongside cooperatively managed dairying practices following the then-leading Swiss model. Focus on alpine cheesemaking had then lasted for almost a century, beginning to weaken again in the 1970s due to the general de-agrarisation, and the organisation of milk transport to lowlands dairies. However, milk processing into alpine cheeses nevertheless persists or was re-introduced in the abovementioned alps.
Butter. In the alps where not only full-fat cheese is produced, the evening milk is left standing overnight so that cream rises to the surface. Next morning, the cream is skimmed and left to rest. Every two or three days it is then churned in wooden or mechanical churns into raw butter. The butter is moulded in wooden decorated models and wrapped into paper to be sold or consumed within several days. Following historical sources in the 18th and first half of the 19th century, before the general reinforcement of cheese production, alpine butter from the Tolmin and Bohinj regions had been of a quality superior to the cheese; it was the most important alpine market product across the Littoral and in Trieste. It was produced by skimming the cream of sweet or sour milk, as well as the fat that lifts to the surface of whey when it is heated in the process of making ricotta cheese. Mechanical cream separators were introduced in some alps at the beginning of the 20th century. Butter used to be wrapped in leaves of sorrel during transport to the lowlands. Raw cream butter was meant for immediate sale, whereas rendered was purposed for conservation, and especially for domestic use.
Thy by-product of butter production is buttermilk, a liquid left over from churning butter. It is produced for domestic use as a refreshing drink, and in rare cases sold to tourists.
Whey or ricotta cheese is made from the whey left over in the cauldron from the production of cheese; it is made by coagulating the remaining proteins, notably albumin and globulin. Accordingly, after taking the cheese from the cauldron, the whey is heated (in the past it was sometimes skimmed, nowadays usually some milk is added). Whey cheese can be harvested if it becomes more acidic, and so the mass is made sour with kisava or česava (fermented whey, whey vinegar) just prior to boiling, substituted nowadays also with diluted vinegar or citric acid. Only then does ricotta cheese lift up to the surface and may be collected from the cauldron into a cloth in order to be drained. It is conserved by salting, and ripens and ferments in large wooden (nowadays also inox) vessels (deža). Fermented ricotta cheese is allowed to age for about a year, during which it will be mixed and salted regularly to prevent the growth of mould. If in the past, till the 1970' of the 20th century, cheese and butter were designed for the market, whereas whey cheese was designed for domestic use. Ripened whey cheese has a very piquant taste and is eaten as a simple dish with cooked potatoes, smeared on bread, or in a soup. It was also used in folk medicine. Fresh and unsalted ricotta cheese is now also consumed, standalone or in a variety of dishes. Secondary whey, the liquid left over after taking whey cheese from the cauldron, is used as a pig (and in some alps also goose) fodder. Part of it is fermented into whey vinegar (česava, kisava) and used for the later acidification of whey during processing. In contemporary times, whey and kisava are also commercialised as soft drinks with wholesome effects.
In some alps, especially those situated close to tourist trails, soured milk is also made for selling as a refreshing food/drink to the visitors.
Alpine dairying was and continues to be a key factor in the economy of many Alpine areas: the manipulation of part of the land for the production of a highly nutritious resource that can be easily transported and exchanged is an important resource, which has traditionally contributed to the managing and preservation of the upland environments over time, and is currently contributing to niche products and promoting cultural and gastronomic tourism. Therefore, the resilience and persistence of alpine dairying show it to be a renowned and essential feature of the Alpine cultural heritage.

HISTORICAL-ANALYTICAL NOTES

The earliest archaeological evidence of dairying in the high mountain pastures in the Eastern Alps consists of the identification of dairy lipids on ceramic, which date to the Iron Age (ca. 3000–2500 BC). Based on that, it is theorised that Iron Age herders must have possessed the technological ability to transform milk into conservable and transportable dairy products in high mountain environments, thus providing Alpine communities with a high-protein storable commodity that could be consumed during the winter months or traded/exchanged in the surrounding regions.
We know from documented sources that alpine cheese was highly valued in the Roman period and was transported widely across the Roman provinces. It is therefore posited that high-altitude dairying played a key role in the development of Alpine communities during the 1st millennium BC. Cheese-draining vessels demonstrate that cheesemaking technology was known in what are now the Slovenian Alps already in the Roman period, however, it is unclear if the cheese was also made in the mountain pastures during that time.
Payments made in cheese for rented high-mountain pastures appear in written sources since the 12th century, and attest to the existence of dairying in the Middle Ages.
The practice became more significant in modernity, which can be deduced from different efforts of the Austrian Imperial-Royal Ministry of Agriculture and regional agricultural societies for the acceleration of cattle farming and introduction of more institutionalized collaborative dairying in the form of cheese companies and/or cooperatives to substitute individual or informal collaborative milk processing based on turnovers or communitarian management. Besides, they also offered support and awards for improvement of the mountain pasture economy and promotion of cheesemaking, invited cheese masters from Switzerland to hold courses and trainings for local cheesemakers, appointed local dairy teachers, and translated and published handbooks on alpine farming. Thus, in the last decades of the 19th century in the high alps, the individual production of butter and cheese was replaced nearly ubiquitously by the more profitable collective dairying in common or cooperative alpine dairies, following the then-leading Swiss model. The supervision of a hired skilled cheesemaker made for major progress in the quality of the cheese products. In addition to the processing of milk, the cheesemaker also ran a daily record of the quantity of milked milk, tracked cleanliness and calculated the distribution of cheese, whey cheese and whey. The dairy companies, and later on cooperatives, also provided for the theoretical as well as practical education of cheesemakers, the building and modern furnishing of dairies following the instructions of the agricultural and dairy experts, as well as the sales and distribution of income.
The ownership and management structures of alpine pastures and dairies underwent radical changes in the late 1940s (in former Yugoslavia), as well as an extensive transformation. In the 1950s and 1960s the alps were managed by local state cooperatives, with dairying performed by skilled and trained cheesemakers appointed by the cooperative. However, in the 1970s alpine dairying began to disappear as a result of the general abandonment of agriculture and mountain pastures, and the organized transport of milk to lowland dairies from the few still-operating alps (due to better road connections, among other), though it managed to persist in some alps – owing to the efforts of certain local communities and individuals – or was even reintroduced.

COMMUNITY

Alpine dairying is an important regional practice, joined at the hip with alpine husbandry. It plays a significant role in the economy (in addition to food production also in niche products in gastronomy and tourism), the preservation of uplands cultural landscape and biodiversity, in social cohesion (due to the different forms of collective ownership and management of alps and dairying), and the identification processes of local stakeholders. The most important bearers are: (1) dairymen, processing alpine milk into variety of products; (2) herders, taking care of the animals and helping the dairymen with their chores; (3) owners of the livestock, summering their dairy animals in the alps; (4) agricultural and/or grazing communities, organizing grazing and dairying activities on a collaborative/cooperative basis.
Alpine dairying is supported by the EU Common Agricultural Policy (CAP), which encourages mountain pasture and local products through different national and (macro)regional measures. It is supported and promoted by the Triglav National Park Public Institution, which recognizes alpine dairying as a key feature in its management plan, by the municipalities of Bohinj, Bovec, Kobarid and Tolmin, which included it into their development strategies, by local development agencies and three cheese associations conducting various projects, and by local tourist organisations through events, fairs, and festivals.
The integration of alpine dairying into various spheres of the life and culture of local inhabitants, alongside its resilience and persistence, enabled its multilevel external and internal recognition as one of the most essential features of the regional cultural heritage of the Alps.

PROMOTIONAL ACTIONS

Today, milk processing in the mountain pastures is encouraged by different European Union Common Agricultural Policy measures, framed at the European and implemented at the national level. They provide a set of financial subsidies to farmers in the form of market, income and rural development support. Remuneration of these agro-environmental measures is related to the amount of land in the mountain pastures managed by grazing activities and appropriate number of animals. Another European and national measure that affects alpine dairying are different quality schemes, such as geographical indication, and other national and local quality schemes (more on the branding of alpine dairy products follows below). Alpine dairying is exposed in the Triglav National Park Management Plan, adopted in 2016 by the national government, and in the strategic documents on local development (e. g. strategy Development of Bohinj Alps). Alpine dairy farming is also enhanced through the general reinforcement of local agriculture and dairying.
With the help of EU, national and local measures, different actors – individual farmers, grazing and agricultural communities, local municipalities, the Triglav National Park Public Institution, regional development and tourist agencies – managed to adopt several documents and realize several initiatives and projects aiming at enhancing alpine dairying. The most important effort is the revitalisation of dairying practices, as well as the renovation and modernisation of some alps in the last few years. In addition, some other initiatives have also been realized:
- a dairy study centre was arranged in the village of Krn, and several dairy courses were organised by the agricultural advisory service and by the cheese and breeders' associations;
- cheese routes and cheese tourist packages promoting alpine dairy farming to tourists were arranged: Bohinj Cheesemaking Route, a trail joining eleven highland alpine dairies and six lowland dairies, recently accompanied by the Bohinj Cheese Tour, a bike tour featuring the visit of the Alpine Dairy Farming Museum, a tour of cheese production, and cheese tasting; (cross-border) cheese routes in the Soča Valley, recently evolving into eight trails named the Tasty Cheese Tour;
- different events connected with alpine dairy farming that are either rooted in traditions, revitalised or of more recent date, and intended either for locals or visitors: events, connected with cattle ascent and descent from the alps (Kravji bal [Cow’s Ball] in Bohinj), festivals connected with cheese and cheese-based local dishes (Cheese and Wine Festival in Bohinjska Bistrica, the food and art festival Jestival and Frika Festival in Kobarid, Festival of Cheese in Brdo), local peasant festivals, as well as assessments and  awardings of cheese, organized by the Chamber of Agriculture and Forestry, and by the Association of Farm Cheesemakers.
Past and present alpine dairy farming is also presented at the Alpine Dairy Museum in Stara Fužina and the Tolmin Museum, at the exhibition Od planine do Planike (From Alp to Planika) of the Planika Dairy in Kobarid, and at the exhibition in the Triglav National Park Info Centre in Trenta.
Therefore, we assume that alpine dairy farming is well integrated within the local awareness, and in the identification and self-representation practices of the local community.

PROTECTIVE MEASURES

Different measures are being used for the protection of alpine dairy products. However, some of them appear to have (mis)appropriated the exclusiveness of the production of some (traditional) alpine products.
Some of the once-alpine dairy products are registered as trademarks: The "Tolminc cheese" trademark was used by the Kobarid Dairy since 1957. It was registered as a trademark by the Agricultural and Forestry Cooperative Idrija at the Slovenian Intellectual Property Office already in 1994 and expired in 2003. Simultaneously, attempts to register "Alpine Cheese Tolminc" as a collective trademark were underway. It was registered as a collective trademark in 2002 by the Agricultural Cooperative Tolmin, owner of the Planika Dairy. The "Bohinj Cheese" was registered as a trademark by the Bohinj Dairy in 1999. None of these alpine trademark cheeses are produced in the alps.
In the 90s several cheesemaking and breeder associations (Tolminc Cheesemaking Association, Bohinj Cheesemaking Association, Association of Sheep and Goat Breeders of Bovec and the Upper Soča Valley) started working on obtaining a PDO geographical indication for Bovec, Mohant, and Tolmin cheeses. The Tolminc cheese was awarded geographical indication at the Slovenian Intellectual Property Office in 1999. It was awarded a Protected Designation of Origin (PDO) at the national level as one of the very first items in Slovenia in 2002, but it took until 2012, after some supplementation of specification, for it to receive its PDO at the European level as well. In 2012, Bovec cheese was also registered by the European union as a PDO, followed in 2013 by Mohant cheese as well. Only a few among the certified producers are summering and processing their milk in highland alpine dairies.
Following the realization small-scale producers have difficulties entering the EU quality system schemes, other quality schemes and geographical brands began to develop. At the national level, the quality scheme Izbrana kakovost – Slovenija [Selected Quality — Slovenia] was implemented, which actually does not include any alpine dairy farmers. At the local level, a local quality scheme – Bohinjsko [From Bohinj] was established, which offers some alpine dairy products. The label Dobrote slovenskih kmetij [Specialties of the Slovene Farms] was introduced by the Chamber of Agriculture and Forestry in order to facilitate the labelling and distinction of small farmers' products.
Recently, Tolminc, Bovec and Mohant cheese were also nominated for the Slow Food Arc of Taste, together with some dairy local breeds still present and milked across the pastures of the Julian Alp: Bovec sheep, Cika cow, and Drežnica goat. These breeds are also listed on the Food and Agriculture Organization of United Nations Domestic Animal Diversity Information System (DAD-IS) as autochthonous local breeds.
The preparation of Bohinj Mohant cheese is also listed in the Slovene Register of Intangible Cultural Heritage.

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Related Intangible Heritage

Making Tolminc cheese
Making Trnič cheese
Making Trnič cheese
Mountain fruit growing
Mountain fruit growing
Preparing maslovnik
Preparing maslovnik
Preparing Mohant cheese
Ricotta soup
Ricotta soup
Tolmin frika (frico) dish

To learn more

Web Sites

• Coordinator for the Safeguarding of the Intangible Cultural Heritage
  
• European Commission, Agriculture and Rural Development, DOOR, Denomination information
  
• Food and Agriculture Organization of the United Nations, Domestic Animal Diversity Information System (DAD-IS)
  
• From Bohinj
  
• Register of the Intangible Cultural Heritage, Ministry of Culture of the Republic of Slovenia
  
• Republic of Slovenia Ministry of Agriculture, Forestry and Food, Protection of agricultural products and foodstuffs
  
• Slovenian Intellectual Property Office, Information databases of the Slovenian Intellectual Property Office
  
• Slow Food
  
• Triglav National Park
  

Bibliography

• Ložar Rajko
  Narodopisje Slovencev 1 - Ljudska hrana
  Klas 1944
  
• Renčelj Stanko
  Siri nekdaj in zdaj
  ČZD Kmečki glas 1995
  
• Gašek Vlasta, Kos-Skubic Mira
  Slovenski zaščiteni kmetijski pridelki in živila
  Ministrstvo za kmetijstvo, gozdrastvo in prehrano 2010
  
• Pevc Anton
  Sirarstvo
  Zadružna zveza 1926
  
• Žagar Vojko
  Tolminsko sirarstvo: Tisočletna kultura [Tolmin Cheesemaking: a Thousand Years of Tradition]
  Self-published 2017
  
• Koren Davorin, Perko Bogdan
  Specifikacija za Tolminc [Official Tolminc Cheese Specification]
  Sirarsko društvo Tolminc 2011
  
• Cevc Tone
  Človek v Alpah: Desetletje (1996–2006) raziskav o navzočnosti človeka v slovenskih Alpah [Man in the Alps: a decade (1996–2006) of research on man's presence in the Slovenian Alps]
  Založba ZRC, ZRC SAZU 2006
  
• Rutar Tomaž
  Arkiv za povjesticu jugoslavensku - Razor
  Ljudevit Gaj 1854
  
• Koren Davorin
  Mlečne planine v Zgornjem Posočju: O življenju in gospodarjenju na planinah s predelavo mleka [Dairy alps in the Upper Posočje: on milk-related life and economy in the alps]
  Javni zavod Triglavski narodni park 2006
  
• Valenčič Vlado
  Kronika [Chronicle] - Začetki organizacije našega mlekarstva [Organizational Beginnings of our Dairy Industry]
  Zveza zgodovinskih društev 1990
  
• Grafenauer Ivan
  Slovenski etnograf - Zveza slovenskih ljudskih pripovedk z retijskimi [Connection of Slovene folk tales with Rhetian]
  Slovenska akademija znanosti in umetnosti 1958
  
• Journal of Mediterranean Archaeology - Herding Strategies, Dairy Economy and Seasonal Sites in the Southern Alps: Ethnoarchaeological Inferences and Archaeological Implications
  Sirarsko društvo Tolminc [Tolminc Cheesemaking Ass 2015
  
• Novak Anka
  Bohinjski zbornik - Planinsko sirarstvo [Alpine dairying]
  Skupščina občine 1987
  
• Novak Vilko
  Volkskunde im Ostalpenraum: Alpes Oreientales - Die Stellung des Alpwesens in Slovenien zwischen dem germanischen und romanischen Raume [The position of the alpine husbandry in Slovenia between the Germanic and Romanic space]
  Steierish Volkskundemuseums 1961
  
• Melik Anton
  Planine v Julijskih Alpah [Alps in the Julian Alps]
  Slovenska akademija znanosti in umetnosti 1950
  
• Cevc Tone
  Bohinj in njegove planine: Srečanja s planšarsko kulturo [Bohinj and its alps: Encounters with alpine culture]
  Zveza zgodovinskih društev Triglavski narodni par 1992
  
• Ledinek Lozej Špela
  Traditional Food in the Central Europe: History and Changes - Dairying in the Alpine Pastures in Slovenia
  Institute of Ethnology of the Academy of Sciences 2013
  

Material resources

The alps Bitnje (entry no. 28915), Javornik (entry. no. 14208), Kašina (entry no. 26030), Konjska Dolina (entry no. 15198), Konjščica (entry no. 14254), Krstenica (entry no. 15207), Laška Seč (entry no. 26752), Laz (entry no. 15208), Leskovca (entry no. 316), Lom (entry no. 23311), Mangrt (entry no. 17702), Praprotnica (entry no. 15201), Slapnik (entry no. 26029), Sleme (entry no. 22189), Uskovnica (entry no. 152013), Velo Polje (entry no. 15214), Zajamniki (entry no. 860), and Zaprikraj (entry no. 26161) are registered as a cultural landscape in the Slovenian Register of Immovable Heritage. Certain huts are also registered as architectural heritage in the Goreljek alp (entry no. 27132). Archaeological heritage is also found in the Zaslap (entry no. 22590) and Pretovč alps (entry no. 22588), along with memorial heritage in the Polog (entry no. 15483, 15490) and Pretovč alps (entry no. 15450, 15467, 15489). Tangible heritage is also presented at the Alpine Dairy Museum in Stara Fužina, at the Tolmin Museum, at the exhibition Od planine do Planike (From Alps to Planika) of the Planika Dairy in Kobarid, and at the exhibition in the Triglav National Park Info Centre in Trenta.

Produced by

Research Centre of the Slovenian Academy of Sciences and Arts - Institute of Slovenian Ethnology - Miha Peče

Scientific Advisor

Ledinek Lozej, Špela

Release Date

23-NOV-2018 (Miha Peče )

Last update

24-SEP-2019 (Agostina Lavagnino)

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