The aim of this study is to consolidate and clearly present the published data on Tounj cheese, native cheese of mountain region of Croatia, indicate at the critical points in the production of Tounj cheese on family farms and offer suggestions for improving production, and in a modest way contribute to the popularization of this native product and the preservation of tradition and customs of birthplace of my parents. Tounj cheese is a traditional native product obtained by coagulation of raw or pasteurized cow's milk obtained from domestic cows bred in the area of Tounj simmental and brown (montafon) breed by commercial natural rennet enzymes or domestic natural rennet enzymes. Tounj cheese belongs to a group of smoked, fullfat cheeses, wich contain 45-60% fat in dry matter or category of semi-hard cheeses that contain between 53-63% water in fat-free dry matter of cheese. Tounj cheese looks like a golden yellow cake and has a mild smoked flavor. At the cross section Tounj cheese has a light yellow color, average weight of 700 grams, a diemeter of about 15 centimeters and a hight of about 5 centimeters. The taste of the cheese is moderately sour and squeaky. The milk is acidified with industrial or domestic rennet enzymes for 3-5 minutes, then the coagulum is processed, then the cheese dough is settling and forming (60 minutes) and is being pressed out and formed into a ''sirac'' (up to 60 minutes), and then is salted and being kept in temperature conditions to 15°C. Smoking takes 2-3 days. Because of its good organoleptic characteristics, tradicional production technology and highly valuable potential for domestic, tourist and foreign market, Tounj cheese can be a good basis for the development and expansion of the assortment of cheeses produced on family farms, and thus to protect as a product of specified geographic area.