The production of Paški sir also gives us Paška skuta. This fresh albumin delicacy is crafted from every drop of whey, with its taste and quality inextricably linked to Paški sir. Paška skuta is a limited-availability product, as its production is exclusively tied to the sheep milking season—from January to June.

The process of cooking skuta requires patience, care, and a steady hand to achieve the perfect texture—delicately creamy yet rich in flavor. The result is skuta that embodies the freshness and tradition of the island of Pag, ideal for light meals, desserts, or simply savoring its pure taste.

Note: Cheese ordered through the webshop will be shipped via delivery service, in cardboard packaging, with thermal protection during the summer months. All cheeses are vacuum-packed (whole wheel, half, or quarter).