Bovški sir (Bovec) Cheese vs Reblochon Cheese

Q: Is Bovški sir (Bovec) Cheese the same as Reblochon Cheese?

No. Bovški sir (Bovec) Cheese and Reblochon Cheese are distinct cheeses from Slovenia and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bovški sir (Bovec) Cheese for Reblochon Cheese?

In most recipes you can swap Bovški sir (Bovec) Cheese for Reblochon Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Bovški sir (Bovec) Cheese or Reblochon Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Bovški sir (Bovec) Cheese is a semi-hard goat or sheep-milk cheese from Slovenia, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Bovški sir (Bovec) Cheese?

Bovški sir, also known as Bovec cheese, is a traditional Slovenian cheese made primarily from raw sheep's milk, with the optional addition of up to 10% goat's milk. This semi-hard cheese is aged for a minimum of 60 days, allowing it to develop a full, slightly sweet flavor that reflects the rich character of sheep's milk. The cheese has a natural rind and ranges in color from light to dark yellow. Its aroma is characteristic of sheep's milk, adding to the overall sensory experience. Animal rennet is used in its production, contributing to its traditional texture and taste. Bovški sir is a staple in its region, appreciated for its authentic and straightforward profile.

What Is Reblochon Cheese?

Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.

What's the Difference Between Bovški sir (Bovec) Cheese and Reblochon Cheese?

Origin: Bovški sir (Bovec) Cheese (Slovenia), Reblochon Cheese (France)
Milk type: Bovški sir (Bovec) Cheese (Raw sheep's milk, optionally mixed with up to 10% goat's milk), Reblochon Cheese (Raw whole cow’s milk)
Texture: Bovški sir (Bovec) Cheese (Semi-hard), Reblochon Cheese (Ivory-colored, creamy and supple)
Rind: Bovški sir (Bovec) Cheese (Natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
Aging: Bovški sir (Bovec) Cheese (At least 60 days), Reblochon Cheese (3 to 4 months)
Taste: Bovški sir (Bovec) Cheese (Full, slightly sweet), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

	Bovški sir (Bovec) Cheese	Reblochon Cheese
Country of Origin	Slovenia	France
Specific Origin	Bovec	Haute-Savoie And Savoie
Milk Type	Raw sheep's milk, optionally mixed with up to 10% goat's milk	Raw whole cow’s milk
Milk Treatment	Raw	Raw
Texture	Semi-hard	Ivory-colored, creamy and supple
Rind	Natural	Yellow-orange covered with a thin white mold
Aging	At least 60 days	3 to 4 months
Taste	Full, slightly sweet	Creamy, nutty

Taste Comparison: Does Bovški sir (Bovec) Cheese Taste Like Reblochon Cheese?

Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Reblochon Cheese brings creamy, nutty character. Aging plays into this as well. Bovški sir (Bovec) Cheese at at least 60 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Bovški sir (Bovec) Cheese for Reblochon Cheese?

Bovški sir (Bovec) Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Bovški sir (Bovec) Cheese reads as full, slightly sweet while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Bovški sir (Bovec) Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Bovški sir (Bovec) Cheese suits recipes that want full, slightly sweet notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Bovški sir (Bovec) Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Bovški sir (Bovec) Cheese originates in Slovenia, while Reblochon Cheese comes from France. Bovški sir (Bovec) Cheese is made from goat or sheep milk; Reblochon Cheese uses cow. Aging also differs: Bovški sir (Bovec) Cheese is typically aged at least 60 days, Reblochon Cheese 3 to 4 months.

Is Bovški sir (Bovec) Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Bovški sir (Bovec) Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Bovški sir (Bovec) Cheese taste like Reblochon Cheese?

Bovški sir (Bovec) Cheese reads as full, slightly sweet, while Reblochon Cheese is creamy, nutty.

What is Bovški sir (Bovec) Cheese made of?

Bovški sir (Bovec) Cheese is made from goat or sheep milk (raw), using animal rennet. It's typically aged at least 60 days. It originates in Slovenia.

What is Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Bovški sir (Bovec) Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bovški sir (Bovec) Cheese is semi-hard, while Reblochon Cheese is ivory-colored, creamy and supple.