Our Master Affineur takes our premium Kolan and ages it in pressed red wine grapes (must) from one of Croatia's most celebrated wine producers, Boskinac on the Island of Pag. Whilst the cheese ages, it slowly and surely infuses with the pungent purple must to create a unique sweet and delicate aroma and taste, and a softer and somewhat more supple texture.

Aged for a minimum 4 months, Kolan iz mosta has a firm rind dashed with purple and red dots from the must. The powerful aroma of the wine is not too overcoming and combines perfectly with the natural grassy tones of the cow milk. The taste is unforgettable, nutty, fresh and deeply complex with an incredibly smooth finish.

The cow milk used in our Kolan cheese is from free range black and red Simmental herds from the Zadar hinterland.

Background
Aging cheese, sometimes called ripening, is the most important stage of cheese production. As cheese ages, microbes and enzymes transform the texture and intensify the flavour.

However, not so long ago this was a big problem where cool conditions weren't available, for cheese needs a constant and cool temperature to prevent the growth of harmful bacteria and to develop its appearance, texture, flavour and aroma. All qualities which make each cheese unique. More importantly perhaps, preserves the cheese for consumption at a later date.

As a result, some interesting solutions were employed to combat the effects of summer temperatures. Underground caves we're commonly used where available, others aged cheese in wine must, and on the Island of Pag as Gligora's master affineur recounts in her recent interview, her Grandma used to coat her Paški sir in ash.

In 2011 Gligora reestablished the traditional practice of aging cheese in wine must and every autumn, take gallons of wine must from celebrated wine producers Boškinac on the Island of Pag. Various cheeses of different milks are submerged in the pungent purple must, which slowly and surely infuses with the cheese to create a unique sweet and delicate aroma, and a softer and somewhat more supple texture.

By reestablishing this traditional practice, Gligora have created yet another incredible cheese. None can argue with the international expert judges at the International Cheese Awards in Nantwich who in March 2014, unanimously agreed that Paški sir iz mošta was the greatest sheep milk cheese of the year, and duly awarded a Gold medal.