采用帕格島的原地羊羊奶制作而成，帕格島奶酪是克羅地亞所有奶酪中獲獎最多的羊奶奶酪。
帕格島奶酪現在是受國家保護的產品，已經獲得無數的獎杯和榮譽。
帕格島奶酪有著奇特和微妙的辛辣口感，可以瞬間融化在你的口腔里面。
帕格島奶酪通常會在我們特制的大理石石窟里面發酵至少6個月，在12到18個月的時候開始出售，當然我們只在奶酪發酵程度最好的時候銷售。
理想的貯存條件為12℃?16℃，75至85％相對濕度陰冷的房間里或冷藏，與其他食品分開儲存。對于日常消費而言，我們建議將我們簡單包裝好的奶酪存放在冰箱里。
帕格島奶酪通常可以同濃郁的紅酒，如普拉瓦茨紅葡萄酒、赤霞珠紅葡萄酒、梅洛紅葡萄酒等搭配食用。當然，也可與Paški Posip, Paške ?utice和萊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 ?utice and Rhine Riesling 

 Island of Pag


 Island of Pag