Chef at 13:08, 3 February 2016

2016-02-03T13:08:09Z

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{{#seo:
|title=Paški sir cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #paakisircheese #edam #starter #parmesan #fermentation #cheeses #ewesmilk #oliveoil #grated #blackolives
|hashtagrev=12032020
|description= Paski Sir is a ewes' milk cheese from the island of Pag in Croatia
}}


[[Image:Paški sir cheese.jpg|thumb|300px|right|Paški sir cheese]]
====Origin====
* Paški Sir is a [[Ewes' milk cheese|ewes' milk cheese]] from the island of Pag in Croatia. In 2010 it was judged as the World’s Best New [[Cheese]] at the World [[Cheese]] Awards.

* The [[Milk|milk]] is drained and then heated. Add [[Rennet|rennet]] to the warm [[Milk|milk]] to cause it to [[Ferment|ferment]]. Heat the milk again, stirring continuously. Remove from the heat and let cool. Line a mold with cloth and pour the milk into it. Fold the edges of the cloth over the edges. Place a weight over the milk and let drain for 15 minutes. Turn over the [[Cheese|cheese]] and let drain for 4 hours. Take it out of the mold, remove the cloth an rub seasalt over the [[Cheese|cheese]]. [[Salt]] again the following day. Wash and dry the cheese, then allow it to dry completely, turning it every day. When the [[Fermentation|fermentation]] is over, spread [[Olive oil|olive oil]] over the cheese, place it on a wooden board and remove to a cool, dark place. The result is a firm cheese that sharpens and hardens with age.

====Cheese group====
* Hard
====Milk type====
* [[Ewes' milk]]
====Aroma and taste====
* A sharp, salty and subtly piquant taste and farmyard-y aroma, with a long and pleasant aftertaste.

====Strength and texture====
* Mild to medium strength. Matured for 5-18 months. It crumbles and melts in your mouth.

====Shape, weight and size====
* Produced in wheels of 2.2kg to 2.7kg.

====Production season====
* All year round.

===Description===
The [[Cheese|cheese]] varies from golden yellow to light [[Brown|brown]] according to age.

===Serving suggestions===
Pag [[Cheese|cheese]] is usually served as an [[Starter|starter]] with [[Black olives|black olives]] but watch out for restaurants that serve a bland [[Edam]] to unsuspecting foreigners! Here's how to tell: pick up the slice in the middle. If it flops down on either side, it's not Pag [[Cheese|cheese]]. More mature cheese can be [[Grated|grated]] and used in place of [[Parmesan]].

===Suppliers===
'''[http://www.cheesehamlet.com The Cheese Hamlet]'''

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Eastern European cheeses]]

<code 'hashtagrev:12032020'>[[Special:Search/cheese|#cheese]] [[Special:Search/paakisircheese|#paakisircheese]] [[Special:Search/edam|#edam]] [[Special:Search/starter|#starter]] [[Special:Search/parmesan|#parmesan]] [[Special:Search/fermentation|#fermentation]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/ewesmilk|#ewesmilk]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/grated|#grated]] [[Special:Search/blackolives|#blackolives]]
</code>

Paški sir cheese - Revision history

Chef at 13:08, 3 February 2016