Paski Sir Cheese, also known as Pag Island Cheese, is made exclusively from sheep's milk from Croatia. This cheese is aged for about one year to achieve a rich and flavorful taste. Like Parmigianno Reggianno, it is a hard, crumbly cheese that is best eaten with olive oil. Because this island cheese is affected by the sea air, it has a nice saltiness with a hint of sweetness like butterscotch.
51% milk fat in dry matter. Pasteurized sheep's milk, cheese cultures, salt, rennet. Aged 1 year sheep's milk cheese.