Bovški sir (Bovec) Cheese vs Brick Cheese

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

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

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

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

Q: Which should I choose, Bovški sir (Bovec) Cheese or Brick 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.

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

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 Is Brick Cheese?

Brick cheese is a Wisconsin cheese pressed into brick shape and ripened on the surface with Brevibacterium linens. Young, it is sweet, mild and melts well; aged, it smells stronger and tastes nuttier. It is the traditional cheese on Detroit-style pizza.

What's the Difference Between Bovški sir (Bovec) Cheese and Brick Cheese?

Origin: Bovški sir (Bovec) Cheese (Slovenia), Brick Cheese (United States)
Milk type: Bovški sir (Bovec) Cheese (raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk), Brick Cheese (Cow's milk)
Texture: Bovški sir (Bovec) Cheese (Semi-hard), Brick Cheese (semi-hard, smear-ripened)
Rind: Bovški sir (Bovec) Cheese (Natural), Brick Cheese (washed)
Aging: Bovški sir (Bovec) Cheese (At least 60 days), Brick Cheese (Best enjoyed at between 10 and 12 weeks)
Taste: Bovški sir (Bovec) Cheese (Full, slightly sweet), Brick Cheese (Sweet and mild when young, matures into strong, ripe cheese with age)

Side-by-Side Comparison

	Bovški sir (Bovec) Cheese	Brick Cheese
Country of Origin	Slovenia	United States
Specific Origin	Bovec	Wisconsin
Milk Type	Raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk	Cow's milk
Milk Treatment	Raw	—
Texture	Semi-hard	Semi-hard, smear-ripened
Rind	Natural	Washed
Aging	At least 60 days	Best enjoyed at between 10 and 12 weeks
Taste	Full, slightly sweet	Sweet and mild when young, matures into strong, ripe cheese with age

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

Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Brick Cheese brings sweet and mild when young, matures into strong, ripe cheese with age character. On the nose, Bovški sir (Bovec) Cheese offers characteristic of sheep's milk, contrasted with Brick Cheese's pungent, rich. More specifically, Bovški sir (Bovec) Cheese shows aromatic, full, intense, slightly piquant, typical of a classically ripened sheep's cheese, while Brick Cheese leans toward sweet and mild when unaged, nuttier with a stronger smell after aging. Aging plays into this as well. Bovški sir (Bovec) Cheese at at least 60 days develops a different profile than Brick Cheese at best enjoyed at between 10 and 12 weeks.

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

Bovški sir (Bovec) Cheese can stand in for Brick Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for semi-hard, smear-ripened. Flavor-wise, Bovški sir (Bovec) Cheese reads as full, slightly sweet while Brick Cheese brings sweet and mild when young, matures into strong, ripe cheese with age notes.

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

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Bovški sir (Bovec) Cheese. For a semi-hard, smear-ripened profile, Brick Cheese is the better fit. Flavor-wise, Bovški sir (Bovec) Cheese suits recipes that want full, slightly sweet notes, while Brick Cheese fits dishes calling for sweet and mild when young, matures into strong, ripe cheese with age.

Which is your favorite?

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Frequently Asked Questions

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

No, they're distinct cheeses. Bovški sir (Bovec) Cheese originates in Slovenia, while Brick Cheese comes from United States. Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk; Brick Cheese uses cow. Aging also differs: Bovški sir (Bovec) Cheese is typically aged at least 60 days, Brick Cheese best enjoyed at between 10 and 12 weeks.

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

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

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

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

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

Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Brick Cheese is sweet and mild when young, matures into strong, ripe cheese with age. Aromas also diverge. Bovški sir (Bovec) Cheese leans characteristic of sheep's milk, and Brick Cheese is closer to pungent, rich.

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.

What is Brick Cheese made of?

Brick Cheese is made from cow milk. It's typically aged best enjoyed at between 10 and 12 weeks. It originates in United States.

Which should I choose, Bovški sir (Bovec) Cheese or Brick Cheese?

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