01
1. Milk and ingredients
Paški sir uses raw or heat-treated whole milk from native Pag sheep, animal rennet or microbiological coagulating enzymes, and sea salt made in the production area. Starter cultures, lysozyme and calcium chloride are permitted. Milk not processed within six hours must be cooled below 6°C and used within 48 hours.
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02
2. Curd, moulding and salting
The specification requires renneting, moulding, pressing and salting within Pag, Maun or Škrda. It notes that cheesemakers adjust the temperature and duration of heating the cut curd according to seasonal conditions.
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03
3. Maturation and rind care
The minimum maturation before sale is 60 days. The PDO dossier documents washing wheels and coating them with olive or other vegetable oil four to six times during maturation, a practice used to limit drying and shape rind development.
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