Paska Sirana Paski Sir
On an island where sheep outnumber people 5 to 1, it makes sense to make a sheep's milk cheese. Pag, off the coast of Croatia, specializes in a savory, sheepy cheese that ages to butterscotchy perfection. Feasting on salty, seaside grass, the milk that these sheep produce is limited, but creates a rich and flavorful cheese that holds a gentle sweetness with a touch of fennel in the rind. The Croatians serve this cheese simply drizzled with good olive oil, but shave it over salads or pastas for an extra kick of salt and sweetness.
Unless noted otherwise, Murray's cheeses sold by the lb ship in multiple 0.5 lb increments. To request a whole wheel, please contact the Murray's team at email@example.com at least 72 hours prior to your desired ship date.
Photos from Our Community
Just the Facts
ChiantiChianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
Pair with: An herb-crusted cheese like Hudson Flower or a Tuscan Pecorino.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.
Sauvignon BlancTypically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).
Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.