Paški sir

Paški sir is a famous cheese from the Croatian island of Pag. It is one of the most renowned and recognized Croatian cheeses and has a long history and tradition.

History

The tradition of cheese making on the island of Pag dates back to ancient times. The first written records of cheese production on Pag can be traced back to the Roman times. The unique taste and quality of Paški sir is a result of the island's specific microclimate and the traditional way of cheese production that has been preserved for centuries.

Production

Paški sir is made from the milk of the indigenous breed of sheep, the Pag sheep, which graze on the rocky pastures rich in aromatic herbs. The cheese is produced in a traditional way, by heating the milk and adding natural rennet. After the curd is formed, it is cut, pressed and shaped into wheels. The cheese is then salted and aged for several months.

Characteristics

Paški sir is a hard, aged cheese with a distinctive flavor. It has a rich, complex, and slightly piquant taste, with a hint of the aromatic herbs that the sheep graze on. The cheese has a firm texture and a characteristic yellow color. It is often served as a table cheese, paired with wine, or used in cooking.

Recognition

Paški sir has received numerous awards and recognitions for its quality. It is protected at the European level with the PDO status, which guarantees that the cheese is produced, processed and prepared in a specific geographical area, and with a recognized and proven know-how.

See also

• List of sheep milk cheeses
• Cuisine of Croatia