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November 2019: Pag cheese, a product now protected at European Union level
This cheese resulting from an artisanal know-how is produced in the pure respect of traditions, the methods of production being transmitted within families in small farms.
It is a hard cheese for sheep produced from whole milk of the breed of sheep native to the island of Pag and ripened at least 60 days before marketing.The sheeps feed on aromatic plants which grow in the rocky soil of the island, not very dense in vegetation, which gives the cheese a particular aromatic richness.
Pag cheese thus joins the list of Croatian protected products, including salt, lamb and honey from the island of Pag: Licka lamb, Dalmatian ham, Drnis, Krk and Istrien ham, sour cabbage from Ogulin, kulen from Baranja and Slavonia, potatoes from Lika, mandarins from Neretva, turkey from Zagorje, olive oil from Cres, Krk, Solta and Korcula...
It is a hard cheese for sheep produced from whole milk of the breed of sheep native to the island of Pag and ripened at least 60 days before marketing.The sheeps feed on aromatic plants which grow in the rocky soil of the island, not very dense in vegetation, which gives the cheese a particular aromatic richness.
Pag cheese thus joins the list of Croatian protected products, including salt, lamb and honey from the island of Pag: Licka lamb, Dalmatian ham, Drnis, Krk and Istrien ham, sour cabbage from Ogulin, kulen from Baranja and Slavonia, potatoes from Lika, mandarins from Neretva, turkey from Zagorje, olive oil from Cres, Krk, Solta and Korcula...
