Bovški sir (Bovec) Cheese vs Fontal Cheese
Bovški sir (Bovec) Cheese is a semi-hard cow, goat, or sheep-milk cheese from Slovenia, while Fontal Cheese is a cow-milk cheese, originating in Italy.
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 Fontal Cheese?
Fontal is one of the names that grew out of fontina, the cow's milk cheese first produced in Italy. Cheeses under derivative names like fontal are made in other parts of Italy and in Denmark, Sweden, Quebec, France, Argentina, and the United States.
What's the Difference Between Bovški sir (Bovec) Cheese and Fontal Cheese?
- Origin: Bovški sir (Bovec) Cheese (Slovenia), Fontal Cheese (Italy)
- 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), Fontal Cheese (cow)
Side-by-Side Comparison
| Bovški sir (Bovec) Cheese | Fontal Cheese | |
|---|---|---|
| Country of Origin | Slovenia | Italy |
| Specific Origin | Bovec | Italy |
| Milk Type | Raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk | Cow |
| Milk Treatment | Raw | — |
| Texture | Semi-hard | — |
| Rind | Natural | — |
| Aging | At least 60 days | — |
| Taste | Full, slightly sweet | — |
Taste Comparison: Does Bovški sir (Bovec) Cheese Taste Like Fontal Cheese?
Their flavor profiles are distinct.
Can You Substitute Bovški sir (Bovec) Cheese for Fontal Cheese?
Bovški sir (Bovec) Cheese can stand in for Fontal Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Bovški sir (Bovec) Cheese or Fontal Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bovški sir (Bovec) Cheese the same as Fontal Cheese?
No, they're distinct cheeses. Bovški sir (Bovec) Cheese originates in Slovenia, while Fontal Cheese comes from Italy. Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk; Fontal Cheese uses cow.
Is Bovški sir (Bovec) Cheese similar to Fontal Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bovški sir (Bovec) Cheese for Fontal Cheese?
You can, but expect a shift in richness and milk character.
Does Bovški sir (Bovec) Cheese taste like Fontal Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Fontal Cheese made of?
Fontal Cheese is made from cow milk. It originates in Italy.
Which should I choose, Bovški sir (Bovec) Cheese or Fontal Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.