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Paska Sirana Paski Sir

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paska sirana paski sir cheese
Paska Sirana Paski Sir
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  • Pasteurized
  • Microbial Rennet
  • Age: 1 Year
  • Sheep Milk
  • Croatia
  • Approachable
  • Soft

Picture this: a rocky Croatian island called Pag. Herds of Paška Pramenka sheep roam about, feeding on salt-lathered grass and fragrant sage. They’re a part of a cheesemaking tradition that’s still honored today—the production of Paski Sir. The resulting firm cheese has a rich and saline paste with subtle notes of butterscotch. Shave it over salad or drizzle it with olive oil and pair it with an equally herbaceous glass of chianti.

“This is a unique fine from Croatia. I like to pair it with a traditional mediteranean-inspired pairing by drizzling with a high-quality olive oil like Murray’s Mediterranean Olive Oil.”
Murray's Cheesemonger—New York, NY
World Cheese Awards 2018- Super Gold
World Cheese Awards 2018- Super Gold
Pasteurized Sheep's Milk, Cheese Cultures, Salt, Rennet

Allergens: Milk

  • The island’s sheep feed on the 17 different herbs that grow there. Depending on where the sheep are located and where they feed, their milk will have different herbal notes.
  • Pag is affected by the Bora wind. It comes down from the Velebit mountains, accumulating salt along the way. The salt then sweeps onto the herbs that the sheep consume, giving their milk some salinity.
  • While Croatia has a large cheese tradition, Paski Sir is one of the few that is imported into the US.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

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