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采用帕格岛的原地羊羊奶制作而成，帕格岛奶酪是克罗地亚所有奶酪中获奖最多的羊奶奶酪。
帕格岛奶酪现在是受国家保护的产品，已经获得无数的奖杯和荣誉。
帕格岛奶酪有着奇特和微妙的辛辣口感，可以瞬间融化在你的口腔里面。
帕格岛奶酪通常会在我们特制的大理石石窟里面发酵至少6个月，在12到18个月的时候开始出售，当然我们只在奶酪发酵程度最好的时候销售。
理想的贮存条件为12℃〜16℃，75至85％相对湿度阴冷的房间里或冷藏，与其他食品分开储存。对于日常消费而言，我们建议将我们简单包装好的奶酪存放在冰箱里。
帕格岛奶酪通常可以同浓郁的红酒，如普拉瓦茨红葡萄酒、赤霞珠红葡萄酒、梅洛红葡萄酒等搭配食用。当然，也可与Paški Posip, Paške Žutice和莱茵雷司令白葡萄酒搭配食用。

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Produced exclusively from the milk of the autochthonous sheep on the Island of Pag, Paški Sir is the most awarded ewes’ milk cheese in all of Croatia.
Paski Sir is a protected source product and has received numerous awards and honours.
Paski Sir has a peculiar and subtle piquant taste and smell, it crumbles and melts in your mouth.
Aged for a minimum of 6 months in our specially built limestone cave, we also sell at 12 and 18 months but only release the cheese at the optimum time.
For ideal storing condition, keep Paški Sir between 12°C and 16°C with the relative humidity between 75 and 85% in a cold room or refrigerated, keep separate from other foods. For daily consumption, we recommend that our pre-packed Paški Sir be kept in the refrigerator.
Paški Sir is served with stronger red wines like Plavac, Midwife, Cabernet Sauvignon, Merlot and Terran. Alternatively with whites such as Paški Posip, Paške Žutice and Rhine Riesling 

 Island of Pag


 Island of Pag