Bovški sir (Bovec) Cheese vs Chèvre (Goat Cheese)
Bovški sir (Bovec) Cheese is a semi-hard cow, goat, or sheep-milk cheese from Slovenia, while Chèvre (Goat Cheese) is soft and made from goat milk, originating in France.
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 Chèvre (Goat Cheese)?
Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.
What's the Difference Between Bovški sir (Bovec) Cheese and Chèvre (Goat Cheese)?
- Origin: Bovški sir (Bovec) Cheese (Slovenia), Chèvre (Goat Cheese) (France)
- 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), Chèvre (Goat Cheese) (Goat)
- Milk treatment: Bovški sir (Bovec) Cheese (Raw), Chèvre (Goat Cheese) (pasteurized or unpasteurized)
- Texture: Bovški sir (Bovec) Cheese (Semi-hard), Chèvre (Goat Cheese) (soft)
- Rind: Bovški sir (Bovec) Cheese (Natural), Chèvre (Goat Cheese) (light colored)
- Aging: Bovški sir (Bovec) Cheese (At least 60 days), Chèvre (Goat Cheese) (not aged for long)
- Taste: Bovški sir (Bovec) Cheese (Full, slightly sweet), Chèvre (Goat Cheese) (tangy)
Side-by-Side Comparison
| Bovški sir (Bovec) Cheese | Chèvre (Goat Cheese) | |
|---|---|---|
| Country of Origin | Slovenia | France |
| Specific Origin | Bovec | France, Especially The Loire Valley And Poitou |
| Milk Type | Raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk | Goat |
| Milk Treatment | Raw | Pasteurized or unpasteurized |
| Texture | Semi-hard | Soft |
| Rind | Natural | Light colored |
| Aging | At least 60 days | Not aged for long |
| Taste | Full, slightly sweet | Tangy |
Taste Comparison: Does Bovški sir (Bovec) Cheese Taste Like Chèvre (Goat Cheese)?
Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Chèvre (Goat Cheese) brings tangy character. On the nose, Bovški sir (Bovec) Cheese offers characteristic of sheep's milk, contrasted with Chèvre (Goat Cheese)'s goaty. More specifically, Bovški sir (Bovec) Cheese shows aromatic, full, intense, slightly piquant, typical of a classically ripened sheep's cheese, while Chèvre (Goat Cheese) leans toward mild, creamy, sometimes fruity. Aging plays into this as well. Bovški sir (Bovec) Cheese at at least 60 days develops a different profile than Chèvre (Goat Cheese) at not aged for long.
Can You Substitute Bovški sir (Bovec) Cheese for Chèvre (Goat Cheese)?
Bovški sir (Bovec) Cheese can stand in for Chèvre (Goat 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 soft. Flavor-wise, Bovški sir (Bovec) Cheese reads as full, slightly sweet while Chèvre (Goat Cheese) brings tangy notes.
Which Is Better, Bovški sir (Bovec) Cheese or Chèvre (Goat 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 soft profile, Chèvre (Goat Cheese) is the better fit. Flavor-wise, Bovški sir (Bovec) Cheese suits recipes that want full, slightly sweet notes, while Chèvre (Goat Cheese) fits dishes calling for tangy.
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Frequently Asked Questions
Is Bovški sir (Bovec) Cheese the same as Chèvre (Goat Cheese)?
No, they're distinct cheeses. Bovški sir (Bovec) Cheese originates in Slovenia, while Chèvre (Goat Cheese) comes from France. Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk; Chèvre (Goat Cheese) uses goat. Aging also differs: Bovški sir (Bovec) Cheese is typically aged at least 60 days, Chèvre (Goat Cheese) not aged for long.
Is Bovški sir (Bovec) Cheese similar to Chèvre (Goat Cheese)?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bovški sir (Bovec) Cheese for Chèvre (Goat Cheese)?
You can, but expect a shift in richness and milk character.
Does Bovški sir (Bovec) Cheese taste like Chèvre (Goat Cheese)?
Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Chèvre (Goat Cheese) is tangy. Aromas also diverge. Bovški sir (Bovec) Cheese leans characteristic of sheep's milk, and Chèvre (Goat Cheese) is closer to goaty.
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 Chèvre (Goat Cheese) made of?
Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. It originates in France.
Which should I choose, Bovški sir (Bovec) Cheese or Chèvre (Goat Cheese)?
It depends on the dish. The texture difference is the biggest practical tell. Bovški sir (Bovec) Cheese is semi-hard, while Chèvre (Goat Cheese) is soft.