Hey there, cheese lovers! Have you ever heard of Pag cheese or as the locals call it, “Paški Sir”? If not, get ready for a treat. Pag cheese is a super special type of hard cheese that comes from a place called the island of Pag. This island is way over in Croatia, right in the Adriatic Sea.
What makes Pag cheese so special? Well, it's got this super unique flavor, and that's all thanks to the amazing place it comes from. The sheep on this island munch on tasty plants that grow in salty soil, and this makes their milk (and the cheese that's made from it) tastes like nothing else in the world!
But that's not all. Pag cheese isn't just a yummy snack, it's also a big part of Croatian culture. It's so famous, in fact, that it's considered the star of all the artisan cheeses made in Croatia.
And guess what? You can even find it in markets outside of Croatia too.
In this article, we're going to take a closer look at this cool cheese. We'll dive into its history, explore how it's made, and check out some of the awards it's won.
We'll even give you some tips on where you can go to try some for yourself. So, let's get started!
History of Pag Cheese (Paški Sir)
Did you know that people have been making and enjoying Pag cheese for hundreds of years? That's right, this tasty treat has been a part of life on the island of Pag for a long, long time.
The first time someone wrote about Pag cheese was way back in 1774, by a guy named Alberto Fortis.
He was a traveler who liked to write about the cool stuff he found on his journeys. When he visited Pag, he couldn't help but notice the delicious cheese the locals were making.
In the old days, people on the island made their cheese in small stone huts.
These huts were usually located on the rocky hills above the pastures where the sheep grazed. And here's a fun fact: from far away, the stone walls of these pastures looked a bit like the famous Pag lace, a beautiful kind of embroidery that's also from the island of Pag.
As time went by, the shepherds started moving back into the towns, and the job of making the cheese was taken over by the women.
Over the years, Pag cheese became more and more popular, not just with the locals, but with people all across Croatia. Today, it's not just a yummy food, it's also a way for the people on the island to make a living.
So, there you have it, a little taste of the history of Pag cheese. Pretty cool, right? Now, let's move on and learn about the special place where this cheese is made.
The Unique Environment and Conditions for Producing Pag Cheese
Now, let's talk about the place where Pag cheese comes from. The island of Pag is a pretty special place, and it's just right for making cheese. In fact, it's the most indented island in the Adriatic Sea. That means it has lots of bays and inlets, which makes for some pretty interesting scenery.
One of the coolest things about Pag is a wind called Bura. This isn't just any old wind, it's a super strong, dry wind that comes down from the mountains on the mainland. When the Bura blows, it brings with it a dusting of sea salt, which makes everything on the island a little bit salty. Even the air you breathe has a hint of salt in it!
But what does all this have to do with cheese? Well, remember those sheep we talked about earlier? They love to eat the plants that grow on the island. And thanks to the Bora, these plants are all a bit salty too. There's even a special kind of plant called Pag's Sage, which has a really strong scent and adds extra flavor to sheep's milk.
All these special conditions - the salty air, the unique plants, and the hardy sheep - come together to make Pag cheese taste like no other cheese in the world. Isn't that amazing?
Pag Cheese Factory
So, now that we know where Pag cheese comes from and why it's so special, let's talk about how it's made in the cheese factory locations on Pag Island.
You see, Pag cheese is made from the milk of the sheep that live on the island. But not just any milk will do. The sheep's milk used for Pag cheese comes from the sheep that have been munching on the salty, aromatic plants that grow on the island. This gives the milk a unique taste, which in turn gives Pag cheese its distinctive flavor.
There are two types of Pag cheese: young and mature. Young Pag cheese ripens for a shorter time, has a lighter color, and has a milder taste.
Mature Pag cheese, on the other hand, ripens for a longer time, which makes it harder, and darker, and gives it a stronger, spicier flavor.
But here's the cool part: the process of making Pag cheese has been carefully crafted and passed down from generation to generation. It's a mixture of tradition and a dash of love, making each wheel of Pag cheese a piece of art!
Certification and Recognition of Pag Cheese
Did you know that Pag cheese is so special that it's been given an award? It's true! This cheese isn't just loved by the people who make it and those who eat it. It's also been recognized by the European Commission, which is a big deal!
The European Commission gave Pag cheese something called the Protected Designation of Origin. This is a kind of award that's given to foods and drinks that are made in a specific place and in a certain way. It's a way of saying, "This product is really special, and we need to make sure it stays that way."
But that's not all! Pag cheese has also won lots of awards at international cheese competitions. For example, the Gligora Dairy and the Pag Dairy, two of the best-known cheese makers on the island, have won gold medals for their Pag cheese. In fact, Pag cheese was even recognized as the best sheep cheese in the world at the 2017 Global Cheese Awards in Somerset, UK.
Now, doesn't that make you want to try some?
Visiting the Cheese Farms
Are you getting hungry for some Pag cheese now? Well, guess what? You can actually visit the places where they make it! One of the best things about Pag cheese is that you can go right to the source and see how it's made.
One place you can do this is at the Gligora Dairy in a town called Kolan. They are open every day from 9 am to 5 pm, from April 15 to November 1. If you have a group of 10 people or more, you can even arrange a visit all year round, with a little bit of planning ahead.
Some of the manufacturers that are well-known for producing Paški Sir in Pag Island include:
OPG Vidas: One of our favorite Novalja-based & family-run manufacturers.
Sirana Gligora: This is one of the most famous cheese producers on Pag Island and has won numerous awards for their Paški Sir.
Paška Sirana: Established in 1946, this is the oldest cheese factory on Pag Island, and it has a long history of producing high-quality cheese.
Sirana MIH: A family-owned cheese factory known for producing traditional Paški Sir.
OPG Šime Sorić: This family-run dairy farm produces cheese on a smaller scale, maintaining traditional methods.
OPG Marica Jugović: This small family-owned and operated business on Pag Island produces artisanal cheese.
When you visit, you'll get to see the modern production technology they use to make the cheese. And the best part? You can taste it right there, fresh from the farm! Now, how cool is that?
Wrapping Up
So there you have it, folks! That's the story of Pag cheese, the superstar of Croatian cheeses. It's a cheese with a unique taste, made from sheep's milk from the beautiful island of Pag. It's been passed down through generations, received recognition from all over the world, and you can even see where it's made!
Now, whether you're a cheese lover looking to try something new, or just curious about the world of cheese, I hope this article sparked your interest in Pag cheese. And who knows? Maybe one day you'll get to visit Pag Island and try some for yourself!
Remember, there's a whole world of cheese out there waiting for you to explore. So, keep your taste buds ready and your curiosity high.
Till next time, happy cheese adventures!