This Paški Sir, which I obtained from Gligora Dairy (Kolan, Island of Pag, Croatia), is probably the most famous cheese to come out of Croatia. Because this particular cheese originates from the Island of Pag, it is not surprising to find out that its name literally translates to mean, “Cheese from the Island of Pag.” So, let’s learn some more Croatian words while enjoying delicious sir.
Actually, these sheep are referred to as autochthonous sheep; what does that mean?
- autochthonous (au·toch·tho·nous)
- Indigenous, native,
- formed or originating in the place where found
So, essentially, this means that the these sheep that they raise are probably even more Croatian than this cheese; and, it is this difference in the sheep that give the cheese it’s unique taste.
Paski Sir is considered mature after is has been aged for at least 5 months up to 12 months. The sign of maturity is a grainy texture which is the result of protein salt crystals forming in the eyes; remember that eyes are a feature of cheese—bubbles, to be precise—that are formed by trapped CO2
For some reason, as I look over the cheeses I have consumed since I started this project, I really have not tried that many hard cheeses. That being said it is hard for me to really compare the taste of Paski Sir to anything I’ve really tried before. I can say however that the taste is a little salty and it has a deep flavor, which is mostly savory. The flavor is pretty unique from what I have tried in the past; and, I enjoyed it very much. The texture is a little grainy but it melts in your mouth as you eat it. This was definitely an interesting change from my typical Italian three milk cheeses. There is actually a very specific way to eat Paski Sir, curious how to eat Paski Sir?
Wine? Yes, please!
You’re probably asking yourself: “What wine should I drink with Paski Sir?” You cannot go wrong with a Cabernet Sauvignon, or a Merlot. For white wine there are a few Island of Pag wines that might be difficult to find in the US, but you are welcome to take a look: Paški posip, Paške žutice, Graševina. You can also try a Riesling, if you happen to enjoy Riesling. I paired it with my already open Cabernet Sauvignon—which did the trick.
If you are interested in acquiring some Paski Sir, you should check out Gligora Dairy. At the moment they only have locations in Croatia; however, they have recently been exporting through various distributors in the UK, Italy, Austria, Germany, Slovenia, the United States, and will soon be also available in Sweden. You can tweet @PaskiSir and someone would be happy to help you discover Croatian cheeses.