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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. During the maturation, the cheese loses up to one third of its weight, yet Pag cheese of this kind is of a harder structure and a stronger, sharper and more distinguished taste.
It should be served with top quality olive oil coming from Lun, with local onions and warm bread. You can also choose Paški Gegić or, if you are a red wine lover, you’d prefer Mali plavac.
Status: authenticity – PDO
Click here to see more about Gligora Dairy and our other cheeses published at the World Cheese Map …
Credits: Gligora Dairy