Paški Sir

Paški sir is a sheep’s milk cheese produced on the Croatian island of Pag. This 177-square-mile island is located along the eastern part of the Adriatic Sea. The cheese is made from the milk of the Paška sheep breed, which was developed in the late 19th century by crossing local sheep with Merino Negretti rams.

History

The production of Paški cheese dates back to 1870, with the oldest documented description written in 1925. The island of Pag is known for its karst area, characterized by rocky pastures and aromatic herbs. These conditions, along with the island's mild, dry Mediterranean climate, contribute to the unique flavor of the cheese.

Sheep and Milk Production

On Pag, approximately 600 farmers breed Paška sheep, producing up to 100 tons of cheese annually. The sheep number between twenty-five thousand and twenty-eight thousand. They are smaller than other Croatian sheep and produce milk with high fat and protein content, ideal for cheesemaking.

Cheese Production Process

Milk from Paška sheep is coagulated using natural rennet at temperatures between 80–91°F (27–33°C) for about forty-five minutes. The curd is cut into small grains, heated, molded, and pressed. The cheese is then salted three times over forty-eight hours with medium-sized sea salt grains.

Ripening and Characteristics

Paški cheese ripens for a minimum of two months, with the best quality cheese ripening up to five months. The cheese has a cylindrical shape, a hard rind that can be yellowish, reddish, or brown, and a slightly elastic, easy-to-cut texture. The flavor is intense and typical of sheep cheeses, with a granular texture in older cheeses.

Recognition and Awards

Paški sir has been awarded Protected Designation of Origin (PDO) status since 2019. Gligora’s Paški cheese won first place in the hard sheep cheese category at the World Championship Cheese Contest in Madison, Wisconsin, in 2014.

Serving Suggestions

Paški sir is best served at room temperature, sliced into triangles. It pairs well with olive oil, prosciutto, grapes, and local bread rolls. The cheese can also be shaved over salads and pasta dishes or enjoyed with Croatian red wines.