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Gligora cheeses

Paski sir Gligora
Paski sir
Gligora Paski Sir is produced from the milk of Pag sheep.
Zigljen Gligora
Zigljen
A hard cheese from a delicate fusion of cow and sheep milk.
Kolan Cheese Gligora
Kolan
A hard cows milk cheese
Kozlar Cheese Gligora
Kozlar
A hard goat milk cheese.
Figurica Gligora Sir
Figurica
A hard cheese from a delicate fusion of cow and sheep milk.
Others
Other products
Skuta, Paski Sir and goat milk cheese with olive oil.

Paski Sir (Pag chees)

Produced exclusively from the milk of the autochthonous sheep on the Island of Pag, Paški Sir is the most awarded ewes’ milk cheese in all of Croatia.

Paski Sir is a protected source product and has received numerous awards and honours.

Gligora Paski Sir has a peculiar and subtle piquant taste and smell, it crumbles and melts in your mouth.

Our Paški Sir is decorated with prestigious awards from across Europe. This is how the international chefs and sommeliers from the prestigious culinary association of the International Taste and Quality Institute in Brussels described our Paški Sir: "Sirana Gligora Paški Sir is a wonderfully tasteful sheep milk cheese that brings full and complex flavours to the palate and melts nicely in the mouth. Authentic and unique, This cheese is a pure delight and displays quality in the making, leaving a long and pleasant aftertaste to savour. A yellowish creamy colour with farmhouse aromas, Sirana Gligora’s Paški Sir has well balanced texture, taste, aromas and finish and is delightfully tasty."
Made from 100% ewes’ milk from the Island of Pag, the quality is in the taste…

Aged for a minimum of 6 months in our specially built limestone cave, we also sell at 12 and 18 months but only release the cheese at the optimum time. Our Paški Sir is a delight at any age but with detailed care and testing from our team of experienced affinures, Stari (mature) Paški Sir will bring to you a much fuller flavour and longer finish.

For ideal storing condition, keep Paški Sir between 12°C and 16°C with the relative humidity between 75 and 85% in a cold room or refrigerated, keep separate from other foods. For daily consumption, we recommend that our pre-packed Paški Sir be kept in the refrigerator.

To serve Paški Sir, cut into triangular slices and leave the rind on the edge. Best served at room temperature and can be preserved in Olive Oil as a whole or in slices. Pršut (Dalmatian double smoked ham) is a perfect accompaniment, along with salted anchovies, white bread or Paške bubice (Pag dough) with black olives. Alternatively, Gligora Paški Sir goes perfectly with grapes and Pag's Sage Honey along with Olive Oil from Lun on the Island of Pag.
Full matured Paški Sir is excellent with local dishes such as gnocchi, risotto, macaroni or polenta.

Paški Sir is served with stronger red wines like Plavac, Midwife, Cabernet Sauvignon, Merlot and Terran. Alternatively with whites such as Paški Posip, Paške Žutice and Rhine Riesling

Gligora Paški Sir goes perfectly with grapes and Pag's Sage Honey along with Olive Oil from Lun on the Island of Pag.


Gligora's new Dairy

Gligora's new Dairy
Gligora's new Dairy is one of the most modern and technologically advanced in Croatia. With 1,800m2 of floor space comprising of the production rooms, a new laboratory, offices and meeting rooms as well as a large cheese tasting room with bar.

Pag cheese (Paski sir)

Pag cheese (Paski sir)
Paski sir (Pag cheese) is our most decorated cheese, a limited cheese produced exclusively from the milk of autochthonous Pag sheep.