273:, wrote about Pag island's products, including sea salt, sage honey, wool and Pag cheese. Until early in the 20th century, the inhabitants of Pag had their own dry stone huts in which they milked the sheep and made Pag cheese. These stone houses are adorned in sedge and reeds from the nearby fields, the huts were built out of town on the rocky hills above the pastures. The majority of the pastures are located on the hilly parts of the island and are recognizable by the dry stone walls that surround them. From far off, the intricate stone walls resemble the famous
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Over time, the pastures slowly became privately owned, so the shepherds moved back into towns and their stone huts became pasture homes. As shepherds commuted to and from pastures to care for their sheep, the women assumed the role of cheese makers. Pag cheese slowly but surely gained importance not
301:. A strong, cool, dry wind that gathers strength as it tumbles down the southern slopes of Velebit onto the calm seas. The Bora then dries and turns into dry salt dust, which it then scatters all over Pag, turning it into a white, salty island.
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plant species survive. The best known and most precious is the fragrant Pag's Sage, there are numerous colonies of this purple flowered plant which adorn the pure white limestone in May, and fill the air with its scent.
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has granted the designation on 25 November 2019. PDO imposes strict conditions of production techniques as well as a particular origin of base products which will ensure that Pag cheese remains a product of Pag.
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It is upon such salty and aromatic vegetation that Pag's autochthonous breed of sheep graze freely, giving local sheep unique qualities and taste in their milk which then permeate the taste of Pag cheese.
385:"COMMISSION IMPLEMENTING REGULATION (EU) 2019/1940 of 15 November 2019 entering a name in the register of protected designations of origin and protected geographical indications 'Paški sir' (PDO)"
277:(paška čipka) as they traverse the rocky summits. Historically, there was no private ownership of the pastures and the sheep freely grazed on all the land.
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only as a food for the locals but also as a commodity to market across
Croatia, thus Pag cheese became an important source of income for the villagers.
293:, which provides perfect conditions for making cheese. The island of Pag's eastern landscape is dominated by the mountain range on the mainland,
257:. It is generally regarded as the most famous of all artisan cheeses made in the country and can be found in many markets outside Croatia.
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The island of Pag has a long tradition of cheese making and agriculture and is the most indented island in the
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The salt dust becomes wet when it falls onto the vegetation, as if it was thrown upon it as boiling water,
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The main producers of Pag cheese came together to form an association with the aim of obtaining
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and in these conditions upon the rocky hills of Pag, only the extremely resilient and
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Cheeses with designation of origin protected in the
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246:variety of hard, distinctively flavored
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317:Pag cheese in a retail shop
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433:"The joy of Paški sir"
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458:Sheep's-milk cheeses
334:for Pag cheese. The
239:[pâːʃkiːsîr]
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336:European Commission
418:"Paški Sir Cheese"
395:. 25 November 2019
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285:Production process
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55:"Pag cheese"
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38:Please help
33:verification
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399:11 December
374:, July 2011
198:Named after
180:2–18 months
161:Pasteurized
452:Categories
355:References
248:sheep milk
222:Pag cheese
177:Aging time
164:Frequently
96:March 2013
66:newspapers
437:Hudin.com
372:Hudin.com
234:Paški sir
189:Paški Sir
121:Paški sir
422:Foodista
343:See also
307:aromatic
291:Adriatic
275:Pag lace
271:Dalmatia
244:Croatian
230:Croatian
295:Velebit
261:History
242:) is a
169:Texture
138:Croatia
80:scholar
251:cheese
143:Region
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155:Sheep
87:JSTOR
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299:Bora
172:Hard
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202:Pag
192:PDO
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