Andy Montoya
Pag cheese, or Pag Island cheese, is a Croatian variety of hard, distinctively-flavoured sheep milk cheese originating from the island of Pag in the northern Dalmatian coast. It is considered the most famous of all artisan cheeses made in the country and can be found in many markets outside Croatia. But what does Pag cheese taste like?
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard |
| Flavour | Distinctive, salty, aromatic, nutty, piquant |
| Place of Origin | Pag Island, Croatia |
| Main Ingredient | Sheep's milk |
| Sheep Breed | Paška |
| Sheep Diet | Aromatic herbs, including sage, sea fennel, St John's Wort, immortelle, thyme, and Mediterranean spices |
| Production | Made in small stone huts on the island |
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What You'll Learn
- Pag cheese is a Croatian variety of hard sheep milk cheese
- The cheese is salty and aromatic, thanks to the sheep's diet of herbs and plants
- The island's climate and vegetation create the ideal conditions for sheep grazing and milk production
- Pag cheese is regarded as the most famous of all artisan cheeses made in Croatia
- It is a culinary treasure, often served as a starter or used as an ingredient
Pag cheese is a Croatian variety of hard sheep milk cheese
Pag cheese, or Pag Island cheese, is a Croatian variety of hard, distinctively-flavoured sheep milk cheese. It is produced exclusively on the island of Pag, off Croatia's northern Dalmatian coast, and is considered the most famous of all artisan cheeses made in the country. It can be found in many markets outside Croatia as well.
The island of Pag is famous for its barren, rocky land, and its powerful north-eastern wind, the bura (or bora), which sweeps across the island carrying sea salt that crystallises on the vegetation. The sheep of Pag graze on wild herb-filled pastures with these robust, salt-coated aromatic herbs, including sage, sea fennel, St John's Wort, immortelle, and thyme. This unique diet infuses their milk with a subtle brininess, enhancing the savoury and slightly salty taste of the cheese.
The process of making Pag cheese has been a part of life on the island for a long time. In the past, the inhabitants of Pag had their own dry stone huts in which they milked the sheep and made the cheese. These stone houses, adorned with sedge and reeds from nearby fields, were built on the rocky hills above the pastures. Over time, as shepherds moved back into the towns, the women took over the role of cheese-making, and Pag cheese became an important source of income for the villagers.
Today, Pag cheese is a beloved part of Croatian culture and a must-try for anyone visiting the island. It is often served as an appetizer with wine, or used as an ingredient to add a unique flavour to dishes. The cheese has a complex aroma and a hard, caramel-coloured texture with crystals, reminiscent of a nutty, piquant flavour.
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The cheese is salty and aromatic, thanks to the sheep's diet of herbs and plants
Pag cheese is a hard, salty, and aromatic cheese made from sheep's milk. The cheese originates from Pag, an island off Croatia's northern Dalmatian coast. The island is known for its barren, rocky landscape, which doesn't seem ideal for sheep herding. However, the island's unique geographical conditions and climate create the perfect environment for making cheese.
The secret to the distinct flavour of Pag cheese lies in the diet of the sheep. The island is home to various aromatic herbs and Mediterranean spices, such as sage, sea fennel, St. John's Wort, immortelle, and thyme. These herbs grow in salty soil due to the island's strong northeastern wind, called the "bura" or "bora", which carries sea salt and distributes it onto the plants. As a result, the sheep's milk takes on a subtle brininess, enhancing the savoury and slightly salty taste of the cheese.
The sheep of Pag have a particular fondness for these salty, aromatic plants, and their milk becomes infused with the flavours of the herbs and the sea salt carried by the wind. This unique combination of factors gives Pag cheese its world-renowned flavour, which has been described as having a distinctive aroma that is unlike any other cheese.
The process of making Pag cheese has been a tradition on the island for centuries. Historically, the sheep were grazed in pastures surrounded by intricate stone walls, which, from a distance, resembled the famous Pag lace. The milk was then brought to small stone huts, usually located on the rocky hills above the pastures, where the cheese was crafted. Today, Pag cheese is considered a delicacy, often given as gifts or enjoyed on special occasions, and it has become an important source of income for the villagers.
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The island's climate and vegetation create the ideal conditions for sheep grazing and milk production
Pag cheese, or Pag Island cheese, is a Croatian variety of hard, distinctively-flavoured sheep milk cheese. It is produced exclusively on the island of Pag, which is known for its barren, rocky landscape. Despite the seemingly unfavourable conditions for sheep herding, the island's climate and vegetation create the ideal conditions for sheep grazing and milk production, resulting in a cheese that is renowned for its unique flavour.
The island's climate is characterised by hot summers and mild winters, providing optimal conditions for sheep to graze and produce milk. The dry and cold northeastern wind, known as the "bura" or "bora", sweeps across the island, carrying sea salt that crystallises on the vegetation. This saltiness is then imparted to the sheep's milk, giving it a subtle brininess that enhances the savoury and slightly salty taste of the cheese.
The vegetation on Pag Island is sparse, but it is abundant in wild-growing aromatic herbs and Mediterranean spices, such as sage, sea fennel, St. John's Wort, immortelle, and thyme. These herbs are a product of the island's geographical conditions, as the wind distributes sea salt onto the plant life, making the plants salty. The sheep that graze on these herbs and spices infuse their milk with these flavours, resulting in a cheese that is like no other.
The process of making Pag cheese has been a tradition on the island for centuries. Historically, the shepherds would graze their sheep on the hilly parts of the island, which were enclosed by dry stone walls. The women of the island would then milk the sheep and make the cheese in small stone huts located above the pastures. Over time, as pastures became privately owned and shepherds moved back into the towns, the role of cheese-making was passed down to the women.
Today, Pag cheese is considered a delicacy in Croatia and is highly valued by locals and foreigners alike. Its fame has spread beyond the borders of Croatia, and it is now considered one of the most famous artisan cheeses in the world. The unique combination of the island's climate, vegetation, and traditional cheese-making processes come together to create a cheese that is truly exceptional in its flavour and cultural significance.
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Pag cheese is regarded as the most famous of all artisan cheeses made in Croatia
The island of Pag, located off Croatia's northern Dalmatian coast, is known for its barren, rocky landscape. Despite the lack of grass, the island is abundant in wild-growing aromatic herbs and Mediterranean spices, which serve as food for the sheep. The island is also characterized by its strong northeastern wind, called the bura or bora, which sweeps across the island, carrying sea salt that crystallizes on the vegetation. This unique combination of factors, including the island's terroir, climate, wind, salt, and herbs, contributes to the distinct flavor of Pag cheese.
The process of making Pag cheese has been a part of life on the island for centuries. Historically, the shepherds would graze their sheep in the pastures, and the women would make the cheese in small stone huts located on the rocky hills above the pastures. Over time, as the pastures became privately owned and shepherds moved back into the towns, the role of cheese-making was taken over by the women in the communities. Pag cheese became an important source of income for the villagers, and its reputation gradually spread beyond the island, gaining popularity across Croatia and even in markets outside the country.
Today, Pag cheese is considered a culinary treasure and a must-try when visiting Croatia. It is often served as an appetizer with wine or used as an ingredient in various recipes, adding a unique flavor to dishes. The cheese has a rich history and cultural significance, making it an integral part of Croatian cuisine and a source of national pride.
In summary, Pag cheese is renowned for its distinct flavor, influenced by the unique geographical and climatic conditions of its origin. Its fame extends beyond the borders of Croatia, attracting cheese enthusiasts and gourmands from around the world seeking to indulge in this delicious and celebrated artisan cheese.
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It is a culinary treasure, often served as a starter or used as an ingredient
Pag cheese, or Pag Island cheese, is a Croatian culinary treasure. It is a hard cheese made from the milk of the Paška sheep, a breed native to the island of Pag. The cheese has a distinctive flavour and aroma, thanks to the unique conditions of the island.
The island's sheep feed on wild herb-filled pastures dusted with Adriatic sea salt, carried by the powerful north-eastern wind, Bura. This imparts a subtle brininess to their milk, enhancing the savoury and slightly salty taste of the cheese. The process of making Pag cheese is just as fascinating as its flavour. It is said that to make one Pag cheese, it takes the milk from about ten sheep, reflecting the low milk output of the sheep due to their diet and lactating limitations.
Pag cheese is often served as a starter or appetiser, pairing beautifully with wine. Its complex aroma and flavour can also be used as an ingredient to elevate various dishes. For example, it can be grated and added to roasted asparagus, or incorporated into risotto for a unique twist.
The cheese has a long history on the island, with records dating back to 1774, when traveller Alberto Fortis wrote about the delicious cheese crafted by the locals. Over the years, it has become an important source of income for the villagers, gaining recognition both within Croatia and internationally.
Today, Pag cheese remains a beloved part of Croatian culture and a highly sought-after delicacy, with people travelling to Pag Island specifically to indulge in its distinctive flavour.
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Frequently asked questions
Pag cheese, or Pag Island cheese, is a Croatian variety of hard, distinctively-flavoured sheep milk cheese originating from the Adriatic island of Pag. It is regarded as one of the most famous artisan cheeses made in the country.
Pag cheese is known for its unique, subtle brininess, combining the saltiness of the Bora and the aromas of the island's vegetation. The cheese is described as having a complex aroma and a delightful, savoury and slightly salty taste.
The flavour of Pag cheese is attributed to the diet of the indigenous sheep of Pag Island. The sheep feed on wild herb-filled pastures dusted with Adriatic sea salt, imparting a unique flavour to their milk. The island's climate, characterised by hot summers and mild winters, also provides ideal conditions for grazing and milk production.
Pag cheese can be purchased at Paška sirana shops in Pag, Novalja, and Povljana, as well as the Gligora sirana shop and MIH sirana in Kolan. It is also available at various markets outside of Croatia.
