Pag cheese made from raw milk is produced according to an old tradition, using raw, thermally untreated milk, just as it was done in the past. While most of our Pag cheese is made from thermized milk, this cheese is special because it uses only raw milk from sheep on the island of Pag, giving it a unique and intense flavor.

Pag cheese made from raw milk has a pronounced aroma and a richer smell, with visible cheese holes in the cross-section. Its appearance and taste resemble the "grandmother's" Pag cheese, the kind produced before the cheese factories existed on Pag. The cheese is produced under strict controlled conditions and from trusted shepherds to ensure it is safe and technologically correct.

Specifications:

• Status: Authenticity - PDO
• Storage: 8-16 °C, 75-80% humidity
• Age: 3-12 months
• Milk Type: Sheep's milk from the island of Pag
• Thermal Processing: Unpasteurized
• Cheese Type: Hard cheese
• Region: Island of Pag, Croatia
• Rennet Type: Vegetarian

Pag cheese made from raw milk is characterized by a distinctive and strong aroma, which varies depending on the production period. This cheese, with its rich and intense flavor, is perfect for cheese lovers who appreciate authenticity and tradition. Serve it with homemade bread, olive oil, or light cheeses for a complete gastronomic experience.