Taste
Aged for a minimum 3 months, our goat milk cheese is a huge favorite due to it's versatility and natural goat milk qualities. The gently aroma will not put off those adverse to typical goat milk characteristics and the thin rind opens to a supple texture with a mild and creamy taste. A perfect introduction to goat milk cheeses as our Kozlar does not carry the typical goat-y bitterness.

Our Master Affineur takes young Kozlar and ages it in pressed olive skins (pomace) from the Island of Skradin. Whilst the cheese ages, it absorbs the taste and character of the olives which alter the taste and texture, leaving a truly unique cheese steeped in complexity.

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.

After reestablishing the traditional practice of aging cheese in wine must in 2011, Gligora tried a similar technique using 1st class olive pomace from the Island of Skradin. The result was spectacular and after just 2 months on the market it was voted as the best sheep milk cheese in the world in 2014.