Distinctive Features
Paški sir presents as a firm, pale yellow cheese with a natural, hard rind. Its texture is compact and slightly grainy, yet it possesses a notable creaminess when tasted. The cheese is typically formed into large wheels weighing between 2.5 to 5.5 kilograms. Its moisture content is low due to the extensive aging process it undergoes.
The flavor profile is intensely savory with pronounced salty and piquant notes. These flavors come from the milk of Pag island’s autochthonous sheep, which graze on aromatic herbs. The herbs are seasoned by sea salt carried by the bura wind. This creates a truly unique and unforgettable taste experience.
Cheese Varieties
The primary variety of Paški sir is aged for a minimum of five months. This version develops a firm texture and a robust, complex flavor. Some producers offer a younger cheese aged for around two months. This younger cheese is milder and slightly softer but still carries the characteristic salty note.
Another variety includes Paški sir aged for over 12 months. This extra-aged cheese becomes harder and more crystalline. Its flavor intensifies significantly, offering a powerful, long-lasting finish. Occasionally, producers also create small batches smoked over aromatic Pag island wood, adding another layer of flavor.
History and Traditions
Paški sir has a rich history deeply connected to the island of Pag. Cheese production on the island dates back centuries, utilizing traditional methods passed down through generations. The harsh, rocky terrain and specific climate conditions shaped this unique cheese. Local shepherds have long valued the resilient sheep that thrive on the island’s sparse vegetation.
The island is also famous for its lace-making and salt production. The production of Paški sir is a point of local pride and a significant economic activity. It received its Protected Designation of Origin (PDO) status in 2019, safeguarding its authenticity. This recognition ensures that only cheese produced on Pag according to strict rules can bear the name.
Production Process
The production of Paški sir begins with the raw milk from Pag island sheep. The milk is heated and coagulated using natural rennet. The resulting curds are cut, stirred, and pressed into molds to form the characteristic wheels. The cheese is then salted, traditionally using sea salt from the local salt pans.
Aging takes place in controlled cellars for a minimum of five months. During this time, the cheese is regularly turned and brushed. This process allows it to develop its hard rind and complex interior. The entire process from milking to aging is meticulously managed to uphold quality and tradition.
Wine or Beverage Pairings
Paški sir pairs excellently with robust red wines from the Dalmatian coast. Plavac Mali, a full-bodied local red, complements its salty intensity and sharpness. The wine’s dark fruit flavors and tannic structure stand up to the cheese’s powerful character. International reds like Shiraz or Zinfandel also work well.
For white wine lovers, a dry Pošip from nearby Korčula island is a perfect match. Its acidity and mineral notes cut through the cheese’s richness. Craft beers, particularly amber ales or Belgian tripels, offer a refreshing contrast. Even a glass of fine olive oil or a crisp lager can be delightful accompaniments.
Suitable Fruit and Vegetables
Fresh figs and ripe pears are classic partners for Paški sir. Their sweetness provides a beautiful counterpoint to the cheese’s saltiness. Dried apricots and dates also enhance its savory notes. A handful of walnuts or almonds adds a pleasant crunchy texture.
Olives and sun-dried tomatoes highlight its Mediterranean origins. Roasted bell peppers and artichoke hearts offer a savory, slightly acidic balance. A simple salad of arugula with a lemon dressing cleanses the palate between bites. These pairings celebrate the cheese’s robust flavor without overwhelming it.
Suitable Meat and Fish dishes
Paški sir grated over pasta with pršut (Dalmatian prosciutto) creates a sublime dish. The saltiness of the ham and the cheese meld together perfectly. It also works wonderfully shaved over a grilled steak or lamb chops. The cheese adds a salty, umami kick to rich meats.
With seafood, try it with grilled squid or baked white fish. Its sharp flavor cuts through the oiliness of fish like sardines or mackerel. Incorporate it into a stuffing for roasted poultry or game birds. The cheese’s intensity stands up well to strong, flavorful meats.
Presentation
Remove Paški sir from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18-20°C. At this temperature, its aromas and flavors are fully expressed. Serve it on a wooden board or a slate plate to enhance its rustic appeal.
Cut the cheese into thin slices or small cubes for easy tasting. Provide a cheese knife with a sharp blade for guests to serve themselves. Arrange it with its suggested accompaniments like fruit, nuts, and bread. This creates an inviting and visually appealing cheese platter.
Recipe Ideas
Pag Island Cheese and Vegetable Filo Pie
This savory pie showcases Paški sir as the star ingredient. The filo pastry provides a crisp, buttery contrast to the rich, salty cheese. It is perfect for a light lunch or as part of a mezze spread. The addition of seasonal vegetables makes it a colorful and nutritious dish.
The recipe is straightforward and allows the cheese’s flavor to shine. You can prepare it in advance and bake it just before serving. It pairs wonderfully with a simple green salad. This dish brings a taste of the Adriatic to your table.
- 200g Paški sir, grated
- 6 sheets of filo pastry
- 1 zucchini, grated
- 1 carrot, grated
- 1 small onion, finely chopped
- 2 eggs, beaten
- 100ml olive oil
- Fresh dill, chopped
- Salt and pepper to taste
- Preheat your oven to 180°C.
- Sauté the onion in a little olive oil until soft.
- Add the grated zucchini and carrot, cook for 5 minutes. Let cool.
- In a bowl, mix the vegetables with grated cheese, eggs, dill, salt, and pepper.
- Brush a baking dish with olive oil. Layer 3 filo sheets, brushing each with oil.
- Spread the cheese and vegetable mixture over the pastry.
- Top with the remaining filo sheets, brushing each with oil.
- Bake for 30-35 minutes until golden and crisp. Serve warm.
Paški Sir and Honey Crostini
These crostini are an elegant and simple appetizer. The combination of salty cheese and sweet honey is a classic. They are quick to assemble and always impress guests. Use a high-quality, aromatic honey for the best results.
This recipe highlights the versatility of Paški sir beyond savory dishes. The contrast of textures and flavors is delightful. It is an excellent choice for a starter or a party snack. You can also add a sprinkle of crushed walnuts for extra crunch.
- 1 baguette, sliced
- 150g Paški sir, thinly sliced
- 4 tablespoons of honey
- 2 tablespoons of olive oil
- Fresh thyme leaves
- Black pepper
- Preheat your oven to 200°C.
- Brush the baguette slices with olive oil and bake for 5-7 minutes until golden.
- Let the crostini cool slightly.
- Top each crostini with a slice of Paški sir.
- Drizzle generously with honey.
- Garnish with fresh thyme and a grind of black pepper. Serve immediately.
Similar Cheeses and Alternatives
Pecorino Romano from Italy shares a similar sheep’s milk origin and salty profile. However, Pecorino is often sharper and more granular than Paški sir. Manchego from Spain is another hard sheep’s milk cheese with a firm texture and nutty flavor. Its aging can vary, offering different intensity levels.
Within Croatia, consider sir from the island of Krk or other Adriatic cheeses. These may offer a similar style but with distinct local characteristics. For a non-sheep’s milk alternative, a well-aged Asiago or even a salty feta can provide a different but pleasing experience. Each alternative brings its own unique story and flavor to the table.