A firm, tangy sheep's milk cheese from the island of Pag, aged for a distinctive sharp flavor.
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Ingredients
🐑Sheep's milk
🧂Salt
Method
Serves 4
1
Curdle the sheep's milk with rennet.
2
Cut and drain the curds, then press into molds.
3
Salt the pressed cheese, either by brining or dry salting.
4
Age the cheese for several months, turning regularly, until firm and sharp.
5
Serve sliced, often with olive oil and honey.
✓ What Makes it Authentic
Paški sir is a protected Croatian cheese from the island of Pag, valued for the distinctive flavor imparted by the salty, herb-covered pastures where the sheep graze.
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