Paški Sir Cheese
Paški sir (cheese from the Island of Pag) is a hard, limited product Ewes' milk cheese from the Croatian Island of Pag. The unique flavor is derived from the autochthonous breed of Pag sheep who are kept free on the rocky pastures and graze on the wild fragrant herbs of the island. Paški Sir is in the process of becoming a Protected Denomination of Origin product.
Paški Sir is a firm bodied hard type cheese with a thick rind. It has marble like qualities.
Selecting and Buying
If you know a deli who might like to supply Paški Sir then email to www.gligora.com email@example.com
Preparation and Use
Serving and Cutting Paški Sir
Before serving Paški Sir it needs to be taken from the fridge and left at room temperature, ideally for one hour. This will help to develop the fullness of its flavour. Slice the cheese into triangles and present on a tray or plate, carefully avoiding contact with any serving accompaniments, such as smoked meats that could obscure the taste. We recommend that the rind is left on.
Conserving and Storing
Preservation of Paški Sir as a whole cheese is best in a cellar or the coldest and darkest room of your house. It is best to place the cheese onto a wooden or plastic board and turn it several times a week. Whilst turning, it is desirable to rub the cheese with a cloth dampened with olive or vegetable oil to prevent excessive drying and the growth of mould. Ideal conditions for storing Paški Sir would be at temperatures between 12° and 16° with a relative humidity between 75% and 85%. This will keep your Paški Sir maturing nicely and will keep like this for over a year.