Bovški sir (Bovec) Cheese vs Parmigiano Reggiano Stravecchio Cheese
Bovški sir (Bovec) Cheese is a semi-hard cow, goat, or sheep-milk cheese from Slovenia, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy and made from cow milk.
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 Parmigiano Reggiano Stravecchio Cheese?
Parmigiano Reggiano Stravecchio is a long-aged Parmigiano Reggiano, the hard granular cow's milk cheese of Parma and Reggio Emilia. It is dry and grainy, with the sharp, salty, savory taste that makes it a grating cheese.
What's the Difference Between Bovški sir (Bovec) Cheese and Parmigiano Reggiano Stravecchio Cheese?
- 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), Parmigiano Reggiano Stravecchio Cheese (cow)
- Texture: Bovški sir (Bovec) Cheese (Semi-hard), Parmigiano Reggiano Stravecchio Cheese (hard, dry and grainy)
- Taste: Bovški sir (Bovec) Cheese (Full, slightly sweet), Parmigiano Reggiano Stravecchio Cheese (sharp, salty and savory)
Side-by-Side Comparison
| Bovški sir (Bovec) Cheese | Parmigiano Reggiano Stravecchio Cheese | |
|---|---|---|
| Country of Origin | Slovenia | — |
| Specific Origin | Bovec | Parma And Reggio Emilia, 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 | Raw |
| Texture | Semi-hard | Hard, dry and grainy |
| Rind | Natural | — |
| Aging | At least 60 days | — |
| Taste | Full, slightly sweet | Sharp, salty and savory |
Taste Comparison: Does Bovški sir (Bovec) Cheese Taste Like Parmigiano Reggiano Stravecchio Cheese?
Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory character. More specifically, Bovški sir (Bovec) Cheese shows aromatic, full, intense, slightly piquant, typical of a classically ripened sheep's cheese, while Parmigiano Reggiano Stravecchio Cheese leans toward strong umami from a high glutamate content.
Can You Substitute Bovški sir (Bovec) Cheese for Parmigiano Reggiano Stravecchio Cheese?
Bovški sir (Bovec) Cheese can stand in for Parmigiano Reggiano Stravecchio 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 hard, dry and grainy. Flavor-wise, Bovški sir (Bovec) Cheese reads as full, slightly sweet while Parmigiano Reggiano Stravecchio Cheese brings sharp, salty and savory notes.
Which Is Better, Bovški sir (Bovec) Cheese or Parmigiano Reggiano Stravecchio 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 hard, dry and grainy profile, Parmigiano Reggiano Stravecchio Cheese is the better fit. Flavor-wise, Bovški sir (Bovec) Cheese suits recipes that want full, slightly sweet notes, while Parmigiano Reggiano Stravecchio Cheese fits dishes calling for sharp, salty and savory.
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Frequently Asked Questions
Is Bovški sir (Bovec) Cheese the same as Parmigiano Reggiano Stravecchio Cheese?
No, they're distinct cheeses. Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk; Parmigiano Reggiano Stravecchio Cheese uses cow.
Is Bovški sir (Bovec) Cheese similar to Parmigiano Reggiano Stravecchio Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bovški sir (Bovec) Cheese for Parmigiano Reggiano Stravecchio Cheese?
You can, but expect a shift in richness and milk character.
Does Bovški sir (Bovec) Cheese taste like Parmigiano Reggiano Stravecchio Cheese?
Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Parmigiano Reggiano Stravecchio Cheese is sharp, salty and savory.
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 Parmigiano Reggiano Stravecchio Cheese made of?
Parmigiano Reggiano Stravecchio Cheese is made from cow milk (raw), using animal (calf) rennet.
Which should I choose, Bovški sir (Bovec) Cheese or Parmigiano Reggiano Stravecchio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bovški sir (Bovec) Cheese is semi-hard, while Parmigiano Reggiano Stravecchio Cheese is hard, dry and grainy.