Paški Sir
27291
1 x 2,6 kg (~)
On the island of Pag, cheese making is a tradition that has been going on for centuries. It is most extensive on the Adriatic Sea, which has excellent conditions for making cheese. In the course of its superior ripening process lasting 2 and a half months, it is rubbed with olive oiln the texture is grainy but very aromatic. Ideally, it should be enjoyed with fresh fruit or wild honey.
