Croatian cheese and dairy products

A good cheese is a must! In Croatia they like to eat a soft cheese, namely Domaci Sir. This is made from cow's milk, often by housewives, hence the name, "homemade cheese". The cheese is stored in a pool of salt and tastes particularly mild. It goes very well with meat and sausage products as well as with sour cream and yoghurt. It is also very refreshing with a tomato salad.

Another cheese that enjoys great fame and popularity is Paski Sir from the island of Pag. This cheese is truly a delicacy and is mainly found in the Adriatic region. It has a firm consistency and is made from sheep's milk. The special vegetation of the sunny Adriatic island of Pag is responsible for its spicy taste. Since there is relatively little grass on the island, the sheep grazing on the hills mainly eat herbs. Frequent storm winds bring salt from the sea. This is also absorbed by the sheep and later gives the cheese its salt content. Essential oils from the herbs give Pag cheese its typical, spicy taste.

The old Pag cheese is air-dried for several months until it reaches its optimal consistency. Only then does it become the cheese that melts in your mouth. It goes wonderfully with red wine, for example in the evening at Vesper (Meza), but it also tastes simply delicious with bread and salad and is rightly considered a delicacy.