(Bovec Cheese)
Classified as a semi-hard cheese, Bovški sir is primarily made from sheep milk, the content of which shouldn't be less than 80%. As suggested by its name, this cheese comes from Bovec, a town, and municipality located in the Goriška region. Today, Bovški sir is produced only around the Valley of Loška Koritnica, Krnica, and on the Mangart mountain; the only areas in the Slovenian Alps where sheep farming is intended exclusively for milk production and cheese-making, and the home of Slovenia's native Bovška ovca, a breed of domestic sheep originating from the upper Soča valley.
Bovec cheese comes in wheels weighing between 2.5 and 4.5 kilos. Its inside is quite dense, brittle but not crumbly, breaking cleanly and it is beige in color, with small, evenly distributed eyes and occasional cracks. The rind is firm, smooth and even, varying from beige to grey-brown.
This Slovenian variety of sheep cheese is characterized by a distinctive and intense aroma with a slightly piquant taste.
