01
A cheese inseparable from an island
Pag’s landscape is part of the explanation, not scene-setting. Our terroir coverage follows the connections between limestone terrain, vegetation, weather, grazing and milk while distinguishing documented evidence from received wisdom.
History of Pag cheese02
From milk to wheel
The PDO permits raw or heat-treated whole milk from native Pag sheep, animal rennet or microbiological coagulating enzymes, and sea salt produced within the defined area. Milk production, renneting, moulding, pressing, salting and maturation must all occur on Pag, Maun or Škrda.
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03
A defined mature cheese
Before sale, Paški sir must mature for at least 60 days. The specification describes a hard, smooth rind and a compact pale-yellow paste that darkens and loses elasticity with age; its slightly sharp, sweet taste becomes sharper as it matures.
Sources: 1