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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.
| Raw sheep milk | At least 80% of it from the native Bovec sheep breed and its crosses[bovski-spec2023] |
| Goat or cow milkup to 20% of the 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 |
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 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…).
| Main step | at least 45 daysSet[bovski-spec2023] | Ripen |
|---|---|---|
| Temperature | 35–36 °CSet[bovski-spec2023] | Warm the milk |
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. Its curd is scalded at 44–49 °C 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. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as gruyère or comté, because of Listeria, Salmonella and enterohaemorrhagic E. coli. The ANSES page gives no temperature for that exception, so do not assume this hard cheese, scalded at 44–49 °C, fits it.
Every number is labelled with how it is known. How this atlas is made
The 2011 EU application summary says the first records of cheese in the Bovec area date to the 14th century, and that the name Bovški sir (Italian Formaggio di Plezo vero) first appears in an 1756 price list from Videm (Udine). The specification says that after the local ironworks closed, some estimates put the village of Trenta alone at over 3,000 goats and twice as many sheep; it cites the 1822 Franciscan cadastre for that period. A district assembly decree of 1951 began a gradual cut in goats (at most 5 per farm), and a 1952 order of the Slovenian government banned goat grazing in forests. Slovenia issued a rule on the geographical indication Bovški sir in 2004 (Official Gazette 47/2004). The EU entered the name in the PDO register by Regulation 753/2012 of 14 August 2012, and Regulation 2023/742 approved amendments to the specification in 2023. The 2011 summary gave a ripening time of at least 60 days; the 2023 specification gives at least 45 days.
