Pag cheese Kolan
Although Pag cheese has long found its ways to our tables and we can find it in almost every better store, is there a most perfect place to enjoy this great food from the island where it comes from, the island from whose pastures it came. Pag cheese is our most rewarding product of geographical origin and it is made from sheep's milk. The specialty lies not only in the breed of sheep, but also in the island that, though seemingly naked, hides pastures of lush and low vegetation that sheeps adore, and the aroma of their diet associated with a salty strikes of wind that comes from Velebit mountain, gives the cheese a specific and unforgettable flavor. The Association of Pag cheese producers is established in 2005 for the purpose of preserving the cheese of Pag. The members of the Association work diligently to protect ew and declare the original Pag cheese by using measurable and uniform parameters. All important producers of the island of Pag are in the Association, and because of the capacities of the island, the production of Pag cheese makes only 15 % of the total domestic production of cheese. Kolan on the island of Pag is a place located in the interior of the island and surrounded by aromatic meadows. The most modern cheese factory in Croatia was built here in 2009, with a tasting room within. Kolan is home to a few producers, and Pag cheese can be bought in several specialized stores. If you have rented accommodation in Kolan on Pag, you will enjoy the flavors of a young or old Pag cheese. The young one will be served with prosciutto or kulen, and the old one is best served with a glass of homemade black wine. The young Pag cheese has been maturing shorter than a year and the old longer. Our love for Pag cheese and Kolan on Pag is mature with the first bite of cheese and is never getting old in the years when we remember the magical island of Pag and its flavors.
