Paski Sir is quite possibly Croatia’s most popular and beloved cheese, and it’s a shame that it’s not more well-known outside of the country. But good news for you: Now you’re officially in-the-know! Even though this sheep cheese is very popular, it’s not something that’s mass produced; in fact, it’s only made on the tiny, rocky, windswept island of Pag, with milk from an indigenous breed of sheep called Paska Ovca. These sheep only produce about a half-liter of milk per day, and each wheel requires milk from 10 to 12 of them.
When aged, this cheese becomes firm yet retains its creaminess, with rich notes of butterscotch and that classic sheepy tang. Do as the Croatians do and serve it with a drizzle of olive oil, or shave it over salads and alongside cured meats. In 2019, Paski Sir was recognized with Protected Designation of Origin (DOP) status, affirming its place as one of the world’s great cheeses.
- Pairings: Croatian wines, especially medium- to full-bodied reds and minerally whites
Ingredients: 51% milk fat in dry matter. Pasteurized sheep's milk, cheese cultures, salt, rennet. Aged 1 year sheep's milk cheese.
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon