Afuega'l Pitu Cheese vs Bovški sir (Bovec) Cheese
Afuega'l Pitu Cheese is a different varieties based on form, shape, and aging cow-milk cheese from Spain, while Bovški sir (Bovec) Cheese is semi-hard and made from cow, goat, or sheep milk, originating in Slovenia.
What Is Afuega'l Pitu Cheese?
Afuega'l pitu is an unpasteurized cow's milk cheese from Asturias in northern Spain, sold plain white or paprika red. Its name translates as "strangle the chicken," and it holds Protected Designation of Origin status from Spain and the EU.
What Is Bovški sir (Bovec) Cheese?
Bovški sir is a hard sheep's milk cheese from the Bovec area of Slovenia with a protected designation of origin. Ripened 60 to 90 days, it tastes aromatic, full and slightly piquant, and it slices and grates well.
What's the Difference Between Afuega'l Pitu Cheese and Bovški sir (Bovec) Cheese?
- Origin: Afuega'l Pitu Cheese (Spain), Bovški sir (Bovec) Cheese (Slovenia)
- Milk type: Afuega'l Pitu Cheese (cow's milk), Bovški sir (Bovec) Cheese (raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk)
- Milk treatment: Afuega'l Pitu Cheese (unpasteurized), Bovški sir (Bovec) Cheese (Raw)
- Texture: Afuega'l Pitu Cheese (Different varieties based on form, shape, and aging), Bovški sir (Bovec) Cheese (Semi-hard)
- Rind: Afuega'l Pitu Cheese (White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses), Bovški sir (Bovec) Cheese (Natural)
- Aging: Afuega'l Pitu Cheese (Fresh to mid-ripened), Bovški sir (Bovec) Cheese (At least 60 days)
- Taste: Afuega'l Pitu Cheese (Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses), Bovški sir (Bovec) Cheese (Full, slightly sweet)
Side-by-Side Comparison
| Afuega'l Pitu Cheese | Bovški sir (Bovec) Cheese | |
|---|---|---|
| Country of Origin | Spain | Slovenia |
| Specific Origin | Asturias | Bovec |
| Milk Type | Cow's milk | Raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Different varieties based on form, shape, and aging | Semi-hard |
| Rind | White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses | Natural |
| Aging | Fresh to mid-ripened | At least 60 days |
| Taste | Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses | Full, slightly sweet |
Taste Comparison: Does Afuega'l Pitu Cheese Taste Like Bovški sir (Bovec) Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Bovški sir (Bovec) Cheese brings full, slightly sweet character. More specifically, Afuega'l Pitu Cheese shows sweet or hot spanish paprika in the roxu (red) version, while Bovški sir (Bovec) Cheese leans toward aromatic, full, intense, slightly piquant, typical of a classically ripened sheep's cheese. Aging plays into this as well. Afuega'l Pitu Cheese at fresh to mid-ripened develops a different profile than Bovški sir (Bovec) Cheese at at least 60 days.
Can You Substitute Afuega'l Pitu Cheese for Bovški sir (Bovec) Cheese?
Afuega'l Pitu Cheese can stand in for Bovški sir (Bovec) Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect different varieties based on form, shape, and aging bite and body where the recipe calls for semi-hard. Flavor-wise, Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses while Bovški sir (Bovec) Cheese brings full, slightly sweet notes.
Which Is Better, Afuega'l Pitu Cheese or Bovški sir (Bovec) Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a different varieties based on form, shape, and aging cheese, go with Afuega'l Pitu Cheese. For a semi-hard profile, Bovški sir (Bovec) Cheese is the better fit. Flavor-wise, Afuega'l Pitu Cheese suits recipes that want lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses notes, while Bovški sir (Bovec) Cheese fits dishes calling for full, slightly sweet.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Afuega'l Pitu Cheese the same as Bovški sir (Bovec) Cheese?
No, they're distinct cheeses. Afuega'l Pitu Cheese originates in Spain, while Bovški sir (Bovec) Cheese comes from Slovenia. Afuega'l Pitu Cheese is made from cow milk; Bovški sir (Bovec) Cheese uses cow, goat, or sheep. Aging also differs: Afuega'l Pitu Cheese is typically aged fresh to mid-ripened, Bovški sir (Bovec) Cheese at least 60 days.
Is Afuega'l Pitu Cheese similar to Bovški sir (Bovec) Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Afuega'l Pitu Cheese for Bovški sir (Bovec) Cheese?
You can, but expect a shift in richness and milk character.
Does Afuega'l Pitu Cheese taste like Bovški sir (Bovec) Cheese?
Afuega'l Pitu Cheese reads as lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses, while Bovški sir (Bovec) Cheese is full, slightly sweet.
What is Afuega'l Pitu Cheese made of?
Afuega'l Pitu Cheese is made from cow milk (unpasteurized), using very small amounts of calf rennet. It's typically aged fresh to mid-ripened. It originates in Spain.
What is Bovški sir (Bovec) Cheese made of?
Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk (raw), using animal rennet. It's typically aged at least 60 days. It originates in Slovenia.
Which should I choose, Afuega'l Pitu Cheese or Bovški sir (Bovec) Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Afuega'l Pitu Cheese is different varieties based on form, shape, and aging, while Bovški sir (Bovec) Cheese is semi-hard.