Once upon a time, when cheese lost moisture at the end of the summer and became too hard, the old cheesemakers came up with a solution – they would submerge it in wine must or pomace. The cheese would absorb the moisture and rich wine aroma, transforming into a true gourmet delight. At Sirana Gligora, we have revived this traditional method of affinage in a modern way while preserving the authenticity of the process. Our cheesemakers adapt their methods each year to the natural variations in wine pomace, ensuring a unique taste, aroma, and texture for every cheese. The process is entirely natural, without any acceleration, allowing the cheese to develop at its own pace.

Žigljen cheese combines the best of cow's and sheep's milk from Dalmatia, Lika, and Kordun. This Gligora classic offers a unique flavor profile with a pronounced aroma and compact texture, further enriched by wine aromas.

This cheese, aged 4-12 months, is best stored at a temperature of 4-16 °C.