Pag cheese

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Pag cheese

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A wheel of Pag cheese

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Slices of Pag cheese

Pag cheese (Template:Lang-hr) is a type of cheese made from the milk of sheep on the island of Pag in Croatia. It is renowned for its distinctive flavor, which is influenced by the island's unique climate and flora.

Production

Pag cheese is traditionally made from the milk of the Pag sheep, a breed native to the island. The sheep graze on the island's rocky terrain, which is covered with aromatic herbs such as sage and rosemary. These herbs, combined with the salty bora wind that blows across the island, contribute to the cheese's unique taste.

The cheese is produced using traditional methods. The milk is first heated and then rennet is added to curdle it. The curds are cut and pressed into molds, where they are left to drain. After the initial draining, the cheese is salted and left to mature in a controlled environment. The aging process can last from a few months to over a year, depending on the desired flavor and texture.

Characteristics

Pag cheese is a hard, aged cheese with a distinctively sharp and tangy flavor. It has a firm texture and a pale yellow color. The cheese is often described as having a nutty and slightly spicy taste, with a hint of the herbs that the sheep graze on.

Culinary uses

Pag cheese is commonly used in Croatian cuisine. It can be served as an appetizer, often accompanied by olives and prosciutto. It is also used in various dishes, grated over pasta or incorporated into salads.

Related pages

• Cheese
• Croatian cuisine
• Sheep milk cheese