Voted best European sheep cheese at the 2016 World Cheese Awards
The island of Pag has a long tradition of cheese and is home to an indigenous breed of sheep who graze on pastures filled with highly aromatic sage. This gives their milk a unique taste which then in turn permeates the taste of Pag cheese.
This is the younger, milder Pag cheese that is aged for 6 months, turned and oiled by hand along the way to give it a yellowish creamy colour with farmhouse aromas, and a well balanced texture and taste.
How to enjoy it
Young Pag cheese is semi-hard in texture, pairing exceptionally well with 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.
Europe's best sheep milk cheese, World Cheese Awards
Super Gold Medal, World Cheese Awards
Who makes it
Paska Sirana (the Pag Cheese Co-Op) which has united sheep herding families on Pag Island for 70 years.
100% sheep milk from Pag island, cheese culture, calcium, rennet, sea salt