Paški sir cheese
Origin
- Paški Sir is a ewes' milk cheese from the island of Pag in Croatia. In 2010 it was judged as the World’s Best New Cheese at the World Cheese Awards.
- The milk is drained and then heated. Add rennet to the warm milk to cause it to ferment. Heat the milk again, stirring continuously. Remove from the heat and let cool. Line a mold with cloth and pour the milk into it. Fold the edges of the cloth over the edges. Place a weight over the milk and let drain for 15 minutes. Turn over the cheese and let drain for 4 hours. Take it out of the mold, remove the cloth an rub seasalt over the cheese. Salt again the following day. Wash and dry the cheese, then allow it to dry completely, turning it every day. When the fermentation is over, spread olive oil over the cheese, place it on a wooden board and remove to a cool, dark place. The result is a firm cheese that sharpens and hardens with age.
Cheese group
- Hard
Milk type
Aroma and taste
- A sharp, salty and subtly piquant taste and farmyard-y aroma, with a long and pleasant aftertaste.
Strength and texture
- Mild to medium strength. Matured for 5-18 months. It crumbles and melts in your mouth.
Shape, weight and size
- Produced in wheels of 2.2kg to 2.7kg.
Production season
- All year round.
Description
The cheese varies from golden yellow to light brown according to age.
Serving suggestions
Pag cheese is usually served as an starter with black olives but watch out for restaurants that serve a bland Edam to unsuspecting foreigners! Here's how to tell: pick up the slice in the middle. If it flops down on either side, it's not Pag cheese. More mature cheese can be grated and used in place of Parmesan.
Suppliers
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Paški sir cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Paški sir cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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