Bohinjski sir Cheese vs Bovški sir (Bovec) Cheese

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

What Is Bohinjski sir Cheese?

Bohinjski sir is a Slovenian hard cheese from the Bohinj area, first made in 1873 using Emmental technology. It has a dry golden rind, straw yellow paste with small round eyes, and a nutty taste that turns piquant with age.

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 Bohinjski sir Cheese and Bovški sir (Bovec) Cheese?

• Milk type: Bohinjski sir 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)
• Aging: Bohinjski sir Cheese (Minimum 60 days), Bovški sir (Bovec) Cheese (At least 60 days)
• Taste: Bohinjski sir Cheese (Full-flavored), Bovški sir (Bovec) Cheese (Full, slightly sweet)

Side-by-Side Comparison

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

Bohinjski sir Cheese reads as full-flavored, while Bovški sir (Bovec) Cheese brings full, slightly sweet character. On the nose, Bohinjski sir Cheese offers aromatic, contrasted with Bovški sir (Bovec) Cheese's characteristic of sheep's milk. More specifically, Bohinjski sir Cheese shows well-developed, aromatic, like young walnuts; piquant when fully ripe, 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. Bohinjski sir Cheese at minimum 60 days develops a different profile than Bovški sir (Bovec) Cheese at at least 60 days.

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

Bohinjski sir Cheese can stand in for Bovški sir (Bovec) Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Bohinjski sir Cheese reads as full-flavored while Bovški sir (Bovec) Cheese brings full, slightly sweet notes.

Which Is Better, Bohinjski sir Cheese or Bovški sir (Bovec) Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Bohinjski sir Cheese suits recipes that want full-flavored notes, while Bovški sir (Bovec) Cheese fits dishes calling for full, slightly sweet.

Frequently Asked Questions

Is Bohinjski sir Cheese the same as Bovški sir (Bovec) Cheese?

No, they're distinct cheeses. Bohinjski sir Cheese is made from cow milk; Bovški sir (Bovec) Cheese uses cow, goat, or sheep. Aging also differs: Bohinjski sir Cheese is typically aged minimum 60 days, Bovški sir (Bovec) Cheese at least 60 days.

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

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

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

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

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

Bohinjski sir Cheese reads as full-flavored, while Bovški sir (Bovec) Cheese is full, slightly sweet. Aromas also diverge. Bohinjski sir Cheese leans aromatic, and Bovški sir (Bovec) Cheese is closer to characteristic of sheep's milk.

What is Bohinjski sir Cheese made of?

Bohinjski sir Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum 60 days. It originates in Slovenia.

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, Bohinjski sir Cheese or Bovški sir (Bovec) Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.