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 cow, 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 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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, or sheep's milk mixed with up to 20% goat's or cow'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, or sheep's milk mixed with up to 20% goat's or cow'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. More specifically, Bovški sir (Bovec) Cheese shows aromatic, full, intense, slightly piquant, typical of a classically ripened sheep's cheese, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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?

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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 cow, 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 cow, 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.