Paški sir
Paški sir is the most famous Croatian cheese, made from milk of Pag sheep exclusively. Paška sirana has its own heard of sheep from which gets only 15% of needed milk. The rest of needed milk buys from its cooperants, 100 families that have their own little heard od sheep and sell milk to cheese […]
Istrian Cheese in Walnut Leaves
Istrian Cheese in Walnut Leaves is a hard full-fat cheese made from mixed cow’s and sheep’s milk and produced using the traditional pressing method. It reaches its technologic maturity after 60 days, when it is wrapped in walnut leaves. Cheese rind is straw-yellow with recognisable patches left by walnut leaf maceration. Paste consistency is hard […]
Gran Istriano
Gran Istriano is a hard full-fat cheese for slicing produced of full-fat pasteurized cow milk, which by aging becomes an extra hard grating cheese. The average weight of the wheel amounts to as much as 11 kilograms and its ripening takes between 12 and 14 months. Unlike the classic „Grana” type cheese, Gran Istriano is […]
Istrian Mixed Milk Cheese
Istrian mixed milk cheese is a blend of sheep and cow’s milk. It is very popular with consumers due to its characteristic mild aroma of sheep’s milk. It is produced in wheels weighting around 1.9 kg. Click here to see more about Agrolaguna and our other cheeses published at the World Cheese Map … Credits: Agrolaguna
Paski sir 12 months old
Best samples of our Pag cheese are selected and left every year for further, prolongated maturation lasting a year (12) or two (24). Depending on the season and the amount of purchased milk, the amount of the selected cheese varies. Such cheese is additionally managed, turned around and oiled, paying special attention to the process. […]
Paski sir
Pag cheese is our most famous and most awarded cheese. Though it makes up only for 15% of our total cheese production, it is still the base of our production and a synonym for highly acclaimed Gligora quality. This is also the first cheese that brought Ivan Gligora the first international recognition for Croatian cheese […]
Dinarski sir
Our oldest inspiration. First produced in 2009 as the first cheese containing goat milk after Kozlar cheese. Simply, they had goat milk in surplus for making semi-hard cheese Kozlar and since the only way to use it was to make hard cheese, Šime Gligora, following his father’s steps and production of Žigljen, wanted to make […]
Pag Cheese
Pag cheese or Pag Island cheese is a Croatian variety of hard, distinctively flavored sheep milk cheese originating from the Adriatic island of Pag. It is generally regarded as the most famous of all artisan cheeses made in the country and can be found in many markets outside Croatia. Credits: Wikipedia