Pag Cheese: A Taste of Croatia's Rocky Island

On the windswept island of Pag, where the bura wind whips across rocky pastures, a special cheese has been made for centuries. Pag cheese, or Paški sir in Croatian, is renowned across the country and beyond for its distinctive salty, slightly tangy flavour. The secret lies in the island's unique landscape, where sheep graze on wild herbs like sage and immortelle, and the sea salt carried by the wind infuses the milk with a subtle savoury note.

What Makes Pag Cheese Special

Pag cheese is made exclusively from the milk of the indigenous Pag sheep, a hardy breed that thrives on the island's sparse vegetation. The cheese has a firm, slightly granular texture and a pale yellow colour. Its flavour is complex—salty, nutty, and aromatic, with a finish that lingers on the palate. Unlike many sheep's milk cheeses, it is not overly strong, making it versatile for both cooking and eating on its own.

The cheese is produced in small quantities, often on family farms using traditional methods. The milk is not pasteurised, and the cheese is aged for at least four months, though older versions can mature for over a year. During ageing, the wheels are rubbed with olive oil and ash, which helps develop the rind and adds to the flavour.

How It's Made

The process begins with fresh sheep's milk, which is heated and curdled using natural rennet. The curds are cut, pressed into moulds, and then brined in a salt solution. After brining, the cheese wheels are left to age in cool, humid cellars. The ageing process is crucial: as the cheese matures, it loses moisture and develops its characteristic crumbly yet creamy texture.

Because the production is small-scale and tied to the island's ecosystem, Pag cheese is considered a delicacy. It has been awarded a protected designation of origin (PDO) within the European Union, which guarantees its authenticity and traditional production methods.

How to Enjoy Pag Cheese

Pag cheese is delicious on its own, served at room temperature with a drizzle of local olive oil. It pairs beautifully with Croatian prosciutto (pršut), black olives, and a glass of robust red wine like Plavac Mali. For a simple yet elegant starter, arrange thin slices of Pag cheese on a platter with figs, honey, and toasted walnuts.

In the kitchen, Pag cheese shines when grated over pasta or risotto, much like Italian pecorino. It also melts well, making it a great addition to savoury pies and baked dishes. If you're visiting Croatia, look for it in local markets and delicatessens, especially in the Dalmatia region. Buying directly from a producer on the island of Pag is the best way to experience its true taste, but it is widely available across the country.

Whether you're a cheese lover or simply curious about Croatian gastronomy, Pag cheese offers a delicious taste of the Adriatic's rugged charm.