A tiny but worthwhile museum in the centre of Stara Fuzina, housed in a 19th-century stone dairy. The Bohinj valley was a centre of high-altitude cheesemaking for centuries — cows were driven up onto the mountain pastures in late spring, milked twice daily, and the milk turned into hard mountain cheese by herders who lived in stone shelters until the snow came back. The museum lays out the wooden vats, the press blocks, the rakes and pails, and explains the system clearly in Slovene and English.
It only takes thirty minutes to go round, but it is a useful introduction to the landscape and to the cheeses (mohant, Bohinjski sir) you will see on every restaurant menu. Hours are limited outside summer; check before you go.