The perfect way to savour the world's most awarded sheep cheese
We've bundled two versions of Europe's best sheep cheese for you, the 6 month-old young Pag and the 18 month-old XO Pag cheese, and paired them with an exceptional organic fig jam with an insane 96% fruit content.
Our advice is to get a nice bottle of red, let the cheese get to room temperature, slice it into triangles and spread a bit of the fig jam on it. The rest will take care of itself. But don't take just our word for it, take a look at what the Michelin guide has to say.
How to enjoy it
Young Pag cheese is semi-hard in texture, pairing exceptionally well with medium-bodied red wine and is best served cut in triangles at room temperature. Goes well with charcuterie, olives, as well as chutneys and jams, pairing particularly well with fig jam.
XO Pag cheese is hard in texture, pairing exceptionally well with full-bodied red wine and is best served cut in triangles at room temperature. Goes well with black olives, grapes, and drizzled with truffle honey or olive oil.
Best sheep cheese, Global Cheese Awards 2017
Europe's best sheep milk cheese, World Cheese Awards 2016
Super Gold Medal, World Cheese Awards 2016
Who makes it
Paska Sirana (the Pag Cheese Co-Op) which has united sheep herding families on Pag Island for 70 years.
The Ostojić family, third generation fig growers with a 300-tree farm on the Adriatic coast northwest of Dubrovnik.
100% sheep milk from Pag island, cheese culture, calcium, rennet, sea salt
96% organic figs, 3% sugar, 1% citrus
Size: 200g + 200g + 200g