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Cheese from Slovenia, the Bovec area in the upper Soča valley, Julian Alps
Bovški sir is a hard, full-fat cheese from Bovec made in the summer grazing season from raw sheep's milk, mostly from the local Bovec sheep, with up to 20% goat's or cow's milk allowed. The curd is cut to pea size, scalded at 44–49 °C, pressed for 4–6 hours, salted and ripened for at least 45 days. Made in 8 steps over 46 days – 47 days. The longest step, ripen, takes at least 45 days (Društvo rejcev drobnice Bovške 2023. Potrjena…). Lactic bacteria of the raw milk and of the optional home-made or selected starter does most of the fermenting.
| Main step | at least 45 daysSet[bovski-spec2023] | Ripen |
|---|---|---|
| Temperature | 35–36 °CSet[bovski-spec2023] | Warm the milk |
| Raw sheep milk · At least 80% of it from the native Bovec sheep breed and its crosses[bovski-spec2023] | |
| up to 20% of the milk | Goat or cow milk · Optional; mostly from the native Drežnica goat; the share must be stated on the label[bovski-spec2023] |
| Starter · Optional; home-made (a small amount of milk ripened warm for at least 12 hours) or selected cultures[bovski-spec2023] | |
| Rennet suited to hard cheese · Home-made or bought[bovski-spec2023] | |
| Salt · Dry salt or brine[bovski-spec2023] | |
| Starter | optional home-made or selected starter; rennet |
Total time across the recorded steps: 46 days – 47 days
What changes: Raw sheep milk is warmed in the kettle to about body heat
A home-made starter, made by keeping a little milk warm for at least 12 hours, or a selected culture may be added to speed fermentation.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bovški sir is tied to one native breed, the Bovec sheep, which must give at least 80% of the sheep's milk. It is made only in the summer pasture season and its curd is scalded at 44–49 °C, which gives a hard cheese ready in as little as 45 days.
Bovški sir is made from raw milk, but its curd is scalded and pressed and the cheese is ripened at least 45 days. The specification requires milk quality checks under the law in force. No other safety limits are set.
Every number is labelled with how it is known. How this atlas is made
The specification says the Bovec sheep was shaped over centuries on the area's steep pastures, and records that in 1822 the village of Trenta alone kept over 3,000 goats and twice as many sheep. Goat numbers were cut by decree in the early 1950s. Bovški sir became a Slovenian geographical indication in 2004 and an EU PDO in 2012.
