Queso curado de oveja
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at the World Cheese Map … Credits: El Zamorral
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 […]
Monte de trujillo
It is a rustic cheese, different from the rest of cheeses of un-pasteurized sheep milk, whose tasting is a trip home, the countryside and the childhood. Its thin golden crust holds a hand-pressed hard cheese, whitish color and granular texture with small irregular cavities. Its flavor is very characteristic of the milk and the curd […]
Pasamontes gold
To lovers of strong and piquant taste of the best cheeses. With a ripening, up to 12 months. Click here to see more about Pasamontes and our other cheeses published at the World Cheese Map … Credits: Pasamontes
Grana Padano
Grana Padano was created by the Cistercian monks of Chiaravalle in the 12th century and the same recipe is used today. It is made from unpasteurized, semi-skimmed cow’s milk. At the end of the cheese making process, Grana Padano develops a firm, thick and deeply straw-colored rind protecting the fragrant, dry, flaking interior. The name “Grana” comes from […]
Double Gloucester
A hard, cows’ milk cheese with a smooth texture, milky, nutty flavour and apricot colour thanks to the addition of annatto (a natural plant extract also used in Red Leicester). Originally made in the fertile county of Gloucestershire from the milk of the Gloucester cow, Gloucester cheese comes in both Single and Double varieties, and […]
Pecorino
Pecorino is the Italian name for ewes’ milk cheese, so in theory the term covers a wide range of varieties from around the country. In practice, however, it is generally used more specifically to refer to hard ewes’ milk cheeses from central Italy and the island of Sardinia. Although young, fresh pecorinos can be found, […]
Parmigiano-Reggiano, Parmesan
Originating from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a guarantee of origin. Fragrant and tangy, it has a hard, grainy texture and a buttery yellow colour. Once tasted, it’s hard to resist the delicious piquant taste and crumbly texture […]