One of the most reputed cheeses from the Croatian Island of Pag, Paski sir is produced from a unique breed of small sheep, Paska Ovca - known for their intensely salty and limited milk output. Since Croatia doesn’t allow the production of animal rennet, Paski sir is made with the help of microbial rennet, thus making it a vegetarian cheese.Paski sir is a hard, aged cheese matured for at least 4 months, although manufacturers can offer it at various maturation periods from the minimum to 1.5 years. Beneath the thin rind, the pate varies from light to dark yellow depending on age. The texture alters from dry to flaky with the addition of pleasant graininess. It offers a characteristic flavour derived by rubbing the cheese with olive oil and ash, before it’s left for maturing. The flavour of younger wheels reveals quite a bit of saltiness along with a distinct savoury and aromatic herbal taste. As the cheese matures, the savoury flavour and tanginess become stronger. Paški sir tastes best when served with fresh fruits such as grapes, prosciutto, wildflower honey or olive oil.

Paški sir

SIRANA GLIGORA D.O.O

Kolan Extra Mature is a hard, extra mature cheese made by Sirana Gligor, a family dairy in the beautiful village of Kolan on the Island of Pag, Croatia. Aged for minimum 6 months, it is made using pasteurized cow's milk from Black and red Simmental herds from the Zadar hinterland. This extra mature version is dense and brittle with a buttery aroma that gives way to a nuttier taste and a robust finish.This cheese is created using vegetarian rennet, meaning it is suitable for vegetarians as well as is kosher. Kolan Extra Mature tastes delicious with plumb jam and apples. Pair the cheese with Malvasia or Cuvée to enhance its distinctive flavour. 
This celebrated cheese has won many international awards including Super gold at the 2014 World Cheese Awards. It has been judged as one of the world's 62 best cheeses.

Kolan Extra Mature

Zigljen Iz Extra Mature is a premium Zigljen, further matured for minimum 8 months. Zigljen is hard pasteurized cheese made from a blend of a cow (80%) and sheep (20%) milk. The extra mature version has an added complexity and strength complemented by a texture which is much harder and crumbly. The flavours are a delicate balance between sweet and salt with a long finish to the last. Prepared with vegetarian rennet, this artisan cheese pairs well with a white Malvasia from Degrassi and red Curvee from Vina Vrsaljko.

Zigljen Iz Extra Mature

Mladi Trapist is a semi-hard pasteurized Dalmatian cow milk cheese, aged for just 21 days. Prepared from vegetarian rennet, this white cow milk cheese has a very delicate rind under which lies a semi hard textured paste with an amazing savoury flavour and a mild grassy taste. Pair this delicious cheese with Dalmatian fig jam or use it to make a yummy sauce. Accompany it with a Safran from Traminac or Merlot from Škaul.

Mladi Trapist

Dinarski Iz Mosta is a premium 3-month aged Dinarski, further matured for minimum 6 months in pressed red wine grapes from one of Croatia's most renowned wine producers, Boskinac, on the Island of Pag. Dinarski Sir is a hard mixed cow and goat milk cheese from the Dinaric mountain region in southern Croatia. Beneath the rustic rind, the pate opens to a beautiful golden colour with a grassy sweetness and a pleasantly long finish.
As the wheels of Dinarski Iz Mosta age, it hands over the cheese a pungent purple rind complemented by a unique sweet and delicate aroma and taste with a softer, supple texture.
Prepared with vegetarian rennet, this artisan cheese pairs well with a Zlatan Plavac from Zlatan Otok and Zlatina from Toljanic.

Dinarski Iz Mosta

Tezacki Iz Mosta is a hard pasteurized Dalmatian cow milk cheese, aged for a minimum 6 months in pressed red wine grapes from one of Croatia's most renowned wine producers, Boskinac, on the Island of Pag.
As the wheels age, it hands over the cheese a pungent purple rind complemented by a unique sweet and delicate aroma and taste with a softer, supple texture. The cheese is characterised by purple and red dots on the rind and the aroma of the wine with the natural grassy tones of the cow milk. The flavour is memorable, nutty, fresh, sweet and with a deeply complex and an exceptionally smooth finish.
Prepared with vegetarian rennet, this artisan cheese pairs well with a red Plavac Mali from Plancic or white Marastina wine from Škaulj.

Tezacki Iz Mosta

Tezacki Iz Maslinove Komine is a hard pasteurized Dalmatian cow milk cheese, aged for a minimum 6 months in pressed olive skins (pomace) from the Island of Skradin.
As the wheels age, the cheese absorbs the flavour and aroma of olives, handing over a deep green firm rind and a robust, pronounced flavour profile to the supple paste.
Prepared with vegetarian rennet, this artisan cheese pairs well with a red Plavac Mali from Plancic or white Marastina wine from Škaulj.

Tezacki Iz Maslinove Komine

Zigljen Iz Mosta is a premium 3-month aged Zigljen, further matured for minimum 8 months in pressed red wine grapes from one of Croatia's most renowned wine producers Boskinac, on the Island of Pag. Zigljen is hard pasteurized mixed cow (80%) and sheep (20%) milk cheese with deep yellow rind and a granular texture. It has an intense and complex taste complemented by a slightly spicy finish.
As the wheels of Zigljen Iz Mosta age, it hands over the cheese a pungent purple rind complemented by a unique sweet and delicate aroma and taste with a softer, supple texture.
Prepared with vegetarian rennet, this artisan cheese pairs well with a white Malvasia from Degrassi and red Curvee from Vina Vrsaljko.

Zigljen Iz Mosta

One of the most reputed cheeses from the Croatian region of old Liburnia, Liburnski Sir is produced from mixed sheep (20%), cow (55%) and goat (25%) milk. Since Croatia doesn’t allow the production of animal rennet, Liburnski sir is made with the help of microbial rennet, thus making it a vegetarian cheese.
Liburnski is a hard, pasteurized cheese, aged for 3 to 6 months. Beneath the not-too-thin rind, the pate opens to a beautiful golden colour constant throughout with irregular eyes. The aroma is clean and mild with hints of butterscotch. The taste is exciting from start to finish; the early creamy mouth feel is promptly overcome by earthly and nutty notes before the tang of the goats milk chips in.

Liburnski Sir

Dinarski Sir Iz Maslinove Komine is a hard pasteurized mixed cow and goat milk cheese, aged for a minimum 6 months in pressed olive skins (pomace) from the Island of Skradin.
As the wheels age, the cheese absorbs the flavour and aroma of olives, handing over a rustic rind and an outstanding depth of flavour and nice rounded balance. Due to the result of the extra aging, Dinarski Sir Iz Maslinove Komine is denser and flecked with crunchy protein crystals. However, the influence of pomace still retains the creaminess in the cheese. Earthy notes counterbalance the delicious blend of cow and goat milk, creating a truly unique taste.
Prepared with vegetarian rennet, this artisan cheese pairs well with a Zlatan Plavac from Zlatan Otok and Zlatina from Toljanic.

Dinarski Sir Iz Maslinove Komine

Dinarski Sir is a mixed cow and goat milk cheese from the Dinaric mountain region in southern Croatia. Since the country doesn't allow the production of animal rennet, Dinarski sir is made with the help of microbial rennet, thus making it a vegetarian cheese.
Dinarski is a hard, pasteurized cheese, aged for 3 to 6 months. Beneath the rustic rind, the pate opens to a beautiful golden colour with a grassy sweetness and a pleasantly long finish. The outstanding depth of flavour and nice rounded balance pairs well with Zlatan Plavac from Zlatan Otok and Zlatina from Toljanic.
Dinarski sir won Silver at the Global Cheese Awards in 2011 and 2012 and in 2013 was voted as the best mixed milk cheese in the world with a Super Gold Medal at the World Cheese Awards.

Dinarski Sir

Tezacki Sir Extra Mature is a hard pasteurized Dalmatian cow milk cheese, aged for a minimum 6 months. This gives the cheese quite a brittle texture which is perfect for grating over hot dishes. Prepared from vegetarian rennet, this artisan cheese has a robust and nutty mouthfeel with a slight sweetness that comes from the cows grazing on higher pastures.
Pair this delicious cheese with white Malvasia wine from Skaulj or a red Plavac Mali from Plancic. Tezacki Sir Extra Mature is a bronze medal winner at the World Cheese Awards in the UK in 2012.

Tezacki Sir Extra Mature

Tezacki Sir is a hard pasteurized Dalmatian cow milk cheese, aged for a minimum 4 months. This gives it a firm and yellow paste with a few holes. Prepared from vegetarian rennet, this artisan cheese has a subtle pungency complemented by a creamy character and acidic taste.
Pair this delicious cheese with white Malvasia wine from Skaulj or a red Plavac Mali from Plancic. Tezacki Sir is a bronze medal winner at the World Cheese Awards in the UK 2012, followed by Gold in 2014.

Tezacki Sir

The love of tradition and cheese making is what has been passed down in the Gligora family for years. Commitment to uncompromising quality, a desire to discover old and new knowledge, a constant investment in development and the pursuit of continuous improvement - today is what the entire team at Siran Gligora describes.

SIRANA GLIGORA D.O.O

Paški sir

Kolan Extra Mature

Zigljen Iz Extra Mature

Mladi Trapist

Dinarski Iz Mosta

Tezacki Iz Mosta

Tezacki Iz Maslinove Komine

Zigljen Iz Mosta

Liburnski Sir

Dinarski Sir Iz Maslinove Komine

Dinarski Sir

Tezacki Sir Extra Mature

Tezacki Sir

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