Bovški sir (Bovec) Cheese vs Mont d'Or Cheese
Bovški sir (Bovec) Cheese is a semi-hard cow, goat, or sheep-milk cheese from Slovenia, while Mont d'Or Cheese is soft and made from cow 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 Mont d'Or Cheese?
Mont d'Or is a seasonal soft cow's milk cheese from the Jura region of France and Switzerland, wrapped in a band of spruce that gives it its flavor. It sells from September 10 to May 10 and is usually warmed in its spruce box and eaten like fondue.
What's the Difference Between Bovški sir (Bovec) Cheese and Mont d'Or Cheese?
- Origin: Bovški sir (Bovec) Cheese (Slovenia), Mont d'Or 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), Mont d'Or Cheese (Cow's milk)
- Texture: Bovški sir (Bovec) Cheese (Semi-hard), Mont d'Or Cheese (Soft)
- Rind: Bovški sir (Bovec) Cheese (Natural), Mont d'Or Cheese (Washed rind)
- Aging: Bovški sir (Bovec) Cheese (At least 60 days), Mont d'Or Cheese (21 to 60 days)
- Taste: Bovški sir (Bovec) Cheese (Full, slightly sweet), Mont d'Or Cheese (Resinous, mild to pungent)
Side-by-Side Comparison
| Bovški sir (Bovec) Cheese | Mont d'Or Cheese | |
|---|---|---|
| Country of Origin | Slovenia | France |
| Specific Origin | Bovec | Jura Mountains, Doubs |
| 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 | Raw |
| Texture | Semi-hard | Soft |
| Rind | Natural | Washed rind |
| Aging | At least 60 days | 21 to 60 days |
| Taste | Full, slightly sweet | Resinous, mild to pungent |
Taste Comparison: Does Bovški sir (Bovec) Cheese Taste Like Mont d'Or Cheese?
Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Mont d'Or Cheese brings resinous, mild to pungent character. More specifically, Bovški sir (Bovec) Cheese shows aromatic, full, intense, slightly piquant, typical of a classically ripened sheep's cheese, while Mont d'Or Cheese leans toward known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark. Aging plays into this as well. Bovški sir (Bovec) Cheese at at least 60 days develops a different profile than Mont d'Or Cheese at 21 to 60 days.
Can You Substitute Bovški sir (Bovec) Cheese for Mont d'Or Cheese?
Bovški sir (Bovec) Cheese can stand in for Mont d'Or 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 Mont d'Or Cheese brings resinous, mild to pungent notes.
Which Is Better, Bovški sir (Bovec) Cheese or Mont d'Or 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, Mont d'Or Cheese is the better fit. Flavor-wise, Bovški sir (Bovec) Cheese suits recipes that want full, slightly sweet notes, while Mont d'Or Cheese fits dishes calling for resinous, mild to pungent.
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Frequently Asked Questions
Is Bovški sir (Bovec) Cheese the same as Mont d'Or Cheese?
No, they're distinct cheeses. Bovški sir (Bovec) Cheese originates in Slovenia, while Mont d'Or Cheese comes from France. Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk; Mont d'Or Cheese uses cow. Aging also differs: Bovški sir (Bovec) Cheese is typically aged at least 60 days, Mont d'Or Cheese 21 to 60 days.
Is Bovški sir (Bovec) Cheese similar to Mont d'Or Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bovški sir (Bovec) Cheese for Mont d'Or Cheese?
You can, but expect a shift in richness and milk character.
Does Bovški sir (Bovec) Cheese taste like Mont d'Or Cheese?
Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Mont d'Or Cheese is resinous, mild to pungent.
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 Mont d'Or Cheese made of?
Mont d'Or Cheese is made from cow milk (raw), using animal rennet. It's typically aged 21 to 60 days. It originates in France.
Which should I choose, Bovški sir (Bovec) Cheese or Mont d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bovški sir (Bovec) Cheese is semi-hard, while Mont d'Or Cheese is soft.