Paska Sirana Paski Sir
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- Microbial Rennet
- Age: 1 Year
- Sheep Milk
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.
- 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.