Bovški sir (Bovec) Cheese vs Tulum Cheese
Bovški sir (Bovec) Cheese is a semi-hard cow, goat, or sheep-milk cheese from Slovenia, while Tulum Cheese is a goat-milk cheese, originating in Turkey.
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 Tulum Cheese?
Tulum is a Turkish goat's milk cheese ripened inside a goatskin casing, which is what the word tulum means in Turkish. It is made in several regions, and versions from Erzincan, İzmir, Divle, Çimi and Kargı each taste different.
What's the Difference Between Bovški sir (Bovec) Cheese and Tulum Cheese?
- Origin: Bovški sir (Bovec) Cheese (Slovenia), Tulum Cheese (Turkey)
- 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), Tulum Cheese (goat)
- Aging: Bovški sir (Bovec) Cheese (At least 60 days), Tulum Cheese (about 6 months)
Side-by-Side Comparison
| Bovški sir (Bovec) Cheese | Tulum Cheese | |
|---|---|---|
| Country of Origin | Slovenia | Turkey |
| Specific Origin | Bovec | Turkey |
| Milk Type | Raw sheep's milk, or sheep's milk mixed with up to 20% goat's or cow's milk | Goat |
| Milk Treatment | Raw | Raw |
| Texture | Semi-hard | — |
| Rind | Natural | — |
| Aging | At least 60 days | About 6 months |
| Taste | Full, slightly sweet | — |
Taste Comparison: Does Bovški sir (Bovec) Cheese Taste Like Tulum Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Bovški sir (Bovec) Cheese at at least 60 days develops a different profile than Tulum Cheese at about 6 months.
Can You Substitute Bovški sir (Bovec) Cheese for Tulum Cheese?
Bovški sir (Bovec) Cheese can stand in for Tulum Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Bovški sir (Bovec) Cheese or Tulum Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Bovški sir (Bovec) Cheese the same as Tulum Cheese?
No, they're distinct cheeses. Bovški sir (Bovec) Cheese originates in Slovenia, while Tulum Cheese comes from Turkey. Bovški sir (Bovec) Cheese is made from cow, goat, or sheep milk; Tulum Cheese uses goat. Aging also differs: Bovški sir (Bovec) Cheese is typically aged at least 60 days, Tulum Cheese about 6 months.
Is Bovški sir (Bovec) Cheese similar to Tulum Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bovški sir (Bovec) Cheese for Tulum Cheese?
You can, but expect a shift in richness and milk character.
Does Bovški sir (Bovec) Cheese taste like Tulum 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 Tulum Cheese made of?
Tulum Cheese is made from goat milk (raw). It's typically aged about 6 months. It originates in Turkey.
Which should I choose, Bovški sir (Bovec) Cheese or Tulum Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.