Bovški sir (Bovec) Cheese vs Scamorza Cheese
Bovški sir (Bovec) Cheese is a semi-hard cow, goat, or sheep-milk cheese from Slovenia, while Scamorza Cheese is semi-soft and made from cow milk, 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 Scamorza Cheese?
Scamorza is a southern Italian pasta filata cheese, usually made from cow's milk. It is tied with string and hung to dry into a pear-like shape, sold unsmoked or smoked, and works as a substitute for mozzarella in most dishes.
What's the Difference Between Bovški sir (Bovec) Cheese and Scamorza Cheese?
- Origin: Bovški sir (Bovec) Cheese (Slovenia), Scamorza 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), Scamorza Cheese (cow's milk)
- Texture: Bovški sir (Bovec) Cheese (Semi-hard), Scamorza Cheese (semi-soft)
- Rind: Bovški sir (Bovec) Cheese (Natural), Scamorza Cheese (natural)
Side-by-Side Comparison
| Bovški sir (Bovec) Cheese | Scamorza Cheese | |
|---|---|---|
| Country of Origin | Slovenia | Italy |
| Specific Origin | Bovec | Apulia And Calabria, Southern Italy |
| 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 | — |
| Texture | Semi-hard | Semi-soft |
| Rind | Natural | Natural |
| Aging | At least 60 days | — |
| Taste | Full, slightly sweet | — |
Taste Comparison: Does Bovški sir (Bovec) Cheese Taste Like Scamorza Cheese?
Their flavor profiles are distinct.
Can You Substitute Bovški sir (Bovec) Cheese for Scamorza Cheese?
Bovški sir (Bovec) Cheese can stand in for Scamorza 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 semi-soft.
Which Is Better, Bovški sir (Bovec) Cheese or Scamorza 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 semi-soft profile, Scamorza Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bovški sir (Bovec) Cheese the same as Scamorza Cheese?
No, they're distinct cheeses. Bovški sir (Bovec) Cheese originates in Slovenia, while Scamorza Cheese comes from Italy. Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk; Scamorza Cheese uses cow.
Is Bovški sir (Bovec) Cheese similar to Scamorza Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bovški sir (Bovec) Cheese for Scamorza Cheese?
You can, but expect a shift in richness and milk character.
Does Bovški sir (Bovec) Cheese taste like Scamorza 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 Scamorza Cheese made of?
Scamorza Cheese is made from cow milk. It originates in Italy.
Which should I choose, Bovški sir (Bovec) Cheese or Scamorza Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bovški sir (Bovec) Cheese is semi-hard, while Scamorza Cheese is semi-soft.