Appenzeller Cheese vs Bovški sir (Bovec) Cheese

Q: Is Appenzeller Cheese the same as Bovški sir (Bovec) Cheese?

No. Appenzeller Cheese and Bovški sir (Bovec) Cheese are distinct cheeses from Switzerland and Slovenia respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Appenzeller Cheese for Bovški sir (Bovec) Cheese?

In most recipes you can swap Appenzeller Cheese for Bovški sir (Bovec) Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Appenzeller Cheese or Bovški sir (Bovec) Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Appenzeller Cheese is a firm cow-milk cheese from Switzerland, while Bovški sir (Bovec) Cheese is semi-hard and made from cow, goat, or sheep milk, originating in Slovenia.

What Is Appenzeller Cheese?

Appenzeller is a hard cow's milk cheese from the Appenzellerland region of northeast Switzerland. Its wheels are washed with a herbal brine as they cure, which builds a golden rind, a strong smell, and a flavor that runs from mild and nutty to sharp.

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 Appenzeller Cheese and Bovški sir (Bovec) Cheese?

Origin: Appenzeller Cheese (Switzerland), Bovški sir (Bovec) Cheese (Slovenia)
Milk type: Appenzeller 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)
Texture: Appenzeller Cheese (Firm), Bovški sir (Bovec) Cheese (Semi-hard)
Rind: Appenzeller Cheese (Washed rind), Bovški sir (Bovec) Cheese (Natural)
Aging: Appenzeller Cheese (3 to 6 months or longer), Bovški sir (Bovec) Cheese (At least 60 days)
Taste: Appenzeller Cheese (Piquant, tangy), Bovški sir (Bovec) Cheese (Full, slightly sweet)

Side-by-Side Comparison

	Appenzeller Cheese	Bovški sir (Bovec) Cheese
Country of Origin	Switzerland	Slovenia
Specific Origin	Appenzell Region	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	Raw	Raw
Texture	Firm	Semi-hard
Rind	Washed rind	Natural
Aging	3 to 6 months or longer	At least 60 days
Taste	Piquant, tangy	Full, slightly sweet

Taste Comparison: Does Appenzeller Cheese Taste Like Bovški sir (Bovec) Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bovški sir (Bovec) Cheese brings full, slightly sweet character. On the nose, Appenzeller Cheese offers strong, contrasted with Bovški sir (Bovec) Cheese's characteristic of sheep's milk. More specifically, Appenzeller Cheese shows nutty or fruity, mild when young, tangy with age, 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. Appenzeller Cheese at 3 to 6 months or longer develops a different profile than Bovški sir (Bovec) Cheese at at least 60 days.

Can You Substitute Appenzeller Cheese for Bovški sir (Bovec) Cheese?

Appenzeller Cheese can stand in for Bovški sir (Bovec) Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm bite and body where the recipe calls for semi-hard. Flavor-wise, Appenzeller Cheese reads as piquant, tangy while Bovški sir (Bovec) Cheese brings full, slightly sweet notes.

Which Is Better, Appenzeller 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 firm cheese, go with Appenzeller Cheese. For a semi-hard profile, Bovški sir (Bovec) Cheese is the better fit. Flavor-wise, Appenzeller Cheese suits recipes that want piquant, tangy 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 Appenzeller Cheese the same as Bovški sir (Bovec) Cheese?

No, they're distinct cheeses. Appenzeller Cheese originates in Switzerland, while Bovški sir (Bovec) Cheese comes from Slovenia. Appenzeller Cheese is made from cow milk; Bovški sir (Bovec) Cheese uses cow, goat, or sheep. Aging also differs: Appenzeller Cheese is typically aged 3 to 6 months or longer, Bovški sir (Bovec) Cheese at least 60 days.

Is Appenzeller Cheese similar to Bovški sir (Bovec) Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Appenzeller Cheese for Bovški sir (Bovec) Cheese?

You can, but expect a shift in richness and milk character.

Does Appenzeller Cheese taste like Bovški sir (Bovec) Cheese?

Appenzeller Cheese reads as piquant, tangy, while Bovški sir (Bovec) Cheese is full, slightly sweet. Aromas also diverge. Appenzeller Cheese leans strong, and Bovški sir (Bovec) Cheese is closer to characteristic of sheep's milk.

What is Appenzeller Cheese made of?

Appenzeller Cheese is made from cow milk (raw). It's typically aged 3 to 6 months or longer. It originates in Switzerland.

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, Appenzeller Cheese or Bovški sir (Bovec) Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Appenzeller Cheese is firm, while Bovški sir (Bovec) Cheese is semi-hard.