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.