famous pag cheese

Pag Cheese is along with the lace, the most famous symbol of the island of Pag. Cheese is produced solely from the milk of autochthonous sheep from Pag called pramenka. Wide known and recognized symbol of Pag holder of the license Izvorno Hrvatsko (Originally Croatian) represents Pag and Croatia in all the fairs of the European Union.

The quality of this unique cheese starts with wind from Velebit which lifts salt from the sea and then salt the vegetation. In such circumstances, Pag sheep, eating salted plants and medicinal herbs, gives milk of special taste and smell. Since the beginning of production of Pag cheese manufacturing process to date has not been changed, only some parts of the storage were replaced by the latest technology. Today you can buy Pag cheese at different households that are engaged in the production of cheese, and at some of cheese factory on our island, which merged tradition and technology into one.

Finished cheese has a coil shape, with average weight of four to five pounds, and the color of gold or golden-yellow
Mature cheese that is older than five months has a distinctive, extremely spicy taste, characteristic odor, slightly grainy texture of dough, which crumbles and melts in your mouth.

We strongly recommend you to taste cheese in some of the island’s tavern, at home or as a starter in one of the island’s restaurants.

the best lamb in croatia

Lamb has specific flavor because of the environment in which lives and feeds autochthonous Pag sheep Pramenka. A variety of medicinal plants grows on the karst, barren rocks: sage, nightingale, miserly, small grass strewed with salty wind, from frequent winter storm.

Difference of Pag and other meat lambs occurs due to separation of young lambs from their mothers. While elsewhere the lamb is separated when it reaches a 30 pound at Pag it is done much earlier due to the exploitation of sheep milk in the production of the famous cheese.

Because of such breeding and dietary habits, lamb meat has a specific taste, and world gastronomes consider it to be unforgettable delicacy of Pag table.


At the Benedictine Monastery of St. Margarita in Pag for centuries is produced Baškotin certainly the oldest sweets – kind of hard milk bread, like toast. It is believed that the Benedictine nuns were cultivated production of Baškotin for more than 300 years. Nuns did their best to protect their hard roll “baškotin” that is now labeled as “Originally Croatian” and “Croatian Island Product”.

Local people cherish baškotin more than any other rolls or cakes. In the old days, when people were more socialized, guests are greeted with baškotin and white coffee, and no family celebration was imaginable without baškotin.

must try žutica, white wine

Although Pag does not own long list of local wines and beverages made from wine, famous Pag wine Žutica is worth mentioning. Žutica is made from several types of vines, some of which are now almost extinct on the island of Pag.

The most prominent among all the varieties in Pag is Gegić wine. The best wine you can try at your hosts or at one of our city tavern. At better-equipped stores you can find wines from our islands by the name of Gegić.

paška sol (pag salt)

Beside lace, salt is another white gold of the town of Pag. It always had an important role in the lives of locals, and we can speak of organized salt production that lasts for a thousand years. Saltern of Pag belong with the oldest saltern of the east Adriatic coast that have the most intensive salt production on the coast of Croatia.

The traditional way of producing salt by natural evaporation was abandoned 25 years ago when the salt factory was built at the area of Svilno, 5 km south of the town of Pag. Nowadays, “Solana Pag”, along with its silty pools covers an area of over 2 million square meters and together with storage and the factory facilities, is the largest manufacturing plant in Croatia.


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