Bovški sir (Bovec) Cheese vs Crottin de Chavignol Cheese
Bovški sir (Bovec) Cheese is a semi-hard cow, goat, or sheep-milk cheese from Slovenia, while Crottin de Chavignol Cheese is firm, smooth 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 Crottin de Chavignol Cheese?
Crottin de Chavignol is a small cylindrical goat cheese from the Loire Valley and the claim to fame of the village of Chavignol. It tastes subtle and slightly nutty, and it is sold at three stages of ripening, from a white rind and compact paste to a crumbly one with bluish mould.
What's the Difference Between Bovški sir (Bovec) Cheese and Crottin de Chavignol Cheese?
- Origin: Bovški sir (Bovec) Cheese (Slovenia), Crottin de Chavignol 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), Crottin de Chavignol Cheese (goat's milk)
- Milk treatment: Bovški sir (Bovec) Cheese (Raw), Crottin de Chavignol Cheese (unpasteurized)
- Texture: Bovški sir (Bovec) Cheese (Semi-hard), Crottin de Chavignol Cheese (Firm, smooth)
- Rind: Bovški sir (Bovec) Cheese (Natural), Crottin de Chavignol Cheese (Natural, white or blue)
- Aging: Bovški sir (Bovec) Cheese (At least 60 days), Crottin de Chavignol Cheese (At least 10 days)
- Taste: Bovški sir (Bovec) Cheese (Full, slightly sweet), Crottin de Chavignol Cheese (Light goat to walnut and hazelnut)
Side-by-Side Comparison
| Bovški sir (Bovec) Cheese | Crottin de Chavignol Cheese | |
|---|---|---|
| Country of Origin | Slovenia | France |
| Specific Origin | Bovec | Sancerre Region |
| Milk Type | Raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk | Goat's milk |
| Milk Treatment | Raw | Unpasteurized |
| Texture | Semi-hard | Firm, smooth |
| Rind | Natural | Natural, white or blue |
| Aging | At least 60 days | At least 10 days |
| Taste | Full, slightly sweet | Light goat to walnut and hazelnut |
Taste Comparison: Does Bovški sir (Bovec) Cheese Taste Like Crottin de Chavignol Cheese?
Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut character. On the nose, Bovški sir (Bovec) Cheese offers characteristic of sheep's milk, contrasted with Crottin de Chavignol Cheese's light goat to mushroom and forest undergrowth. More specifically, Bovški sir (Bovec) Cheese shows aromatic, full, intense, slightly piquant, typical of a classically ripened sheep's cheese, while Crottin de Chavignol Cheese leans toward light goat flavor, floral, balanced, ages to mushroom, forest undergrowth, matures to nutty flavors, repassé: strong, creamy. Aging plays into this as well. Bovški sir (Bovec) Cheese at at least 60 days develops a different profile than Crottin de Chavignol Cheese at at least 10 days.
Can You Substitute Bovški sir (Bovec) Cheese for Crottin de Chavignol Cheese?
Bovški sir (Bovec) Cheese can stand in for Crottin de Chavignol 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 firm, smooth. Flavor-wise, Bovški sir (Bovec) Cheese reads as full, slightly sweet while Crottin de Chavignol Cheese brings light goat to walnut and hazelnut notes.
Which Is Better, Bovški sir (Bovec) Cheese or Crottin de Chavignol 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 firm, smooth profile, Crottin de Chavignol Cheese is the better fit. Flavor-wise, Bovški sir (Bovec) Cheese suits recipes that want full, slightly sweet notes, while Crottin de Chavignol Cheese fits dishes calling for light goat to walnut and hazelnut.
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Frequently Asked Questions
Is Bovški sir (Bovec) Cheese the same as Crottin de Chavignol Cheese?
No, they're distinct cheeses. Bovški sir (Bovec) Cheese originates in Slovenia, while Crottin de Chavignol Cheese comes from France. Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk; Crottin de Chavignol Cheese uses goat. Aging also differs: Bovški sir (Bovec) Cheese is typically aged at least 60 days, Crottin de Chavignol Cheese at least 10 days.
Is Bovški sir (Bovec) Cheese similar to Crottin de Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bovški sir (Bovec) Cheese for Crottin de Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Bovški sir (Bovec) Cheese taste like Crottin de Chavignol Cheese?
Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Crottin de Chavignol Cheese is light goat to walnut and hazelnut. Aromas also diverge. Bovški sir (Bovec) Cheese leans characteristic of sheep's milk, and Crottin de Chavignol Cheese is closer to light goat to mushroom and forest undergrowth.
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 Crottin de Chavignol Cheese made of?
Crottin de Chavignol Cheese is made from goat milk (unpasteurized). It's typically aged at least 10 days. It originates in France.
Which should I choose, Bovški sir (Bovec) Cheese or Crottin de Chavignol Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bovški sir (Bovec) Cheese is semi-hard, while Crottin de Chavignol Cheese is firm, smooth.