Pag cheese

Pag cheese (or Paški sir) is a type of cheese originating from the Croatian island of Pag. It is one of the most famous and respected cheeses in the region, known for its unique flavor and texture.

History

The tradition of making Pag cheese dates back to ancient times. The first written records of cheese production on the island of Pag date back to the Roman period, but it is believed that the tradition is much older.

Production

Pag cheese is made from the milk of the indigenous breed of sheep, the Pag sheep. These sheep graze on the rocky pastures of the island, rich in aromatic herbs and salt brought by the wind from the nearby sea. This gives the milk, and consequently the cheese, a specific flavor.

The production process of Pag cheese is labor-intensive and requires a lot of skill and knowledge. The milk is first heated and then rennet is added to coagulate it. The curd is then cut, heated, and pressed into molds. The cheese is then aged for several months to several years.

Characteristics

Pag cheese is a hard, aged cheese with a distinctive flavor. It has a slightly pungent aroma and a salty, savory taste. The texture is crumbly and grainy, with small holes. The color ranges from pale yellow to darker yellow, depending on the age of the cheese.

Culinary uses

Pag cheese is often served as a standalone dish, accompanied by olives, figs, or honey. It is also used in various dishes, such as pasta, risotto, or salads. It pairs well with full-bodied red wines.

Recognition

Pag cheese has been recognized for its quality and uniqueness on numerous occasions. It has won several awards at international cheese competitions. In 2017, it was granted the Protected Designation of Origin status by the European Union.

See also

• List of cheeses
• Cuisine of Croatia