Gligora's new Dairy is one of the most modern and technologically advanced in Croatia. With 1,800m2 of floor space comprising of the production rooms, a modern laboratory for ensuring quality standards are met, a large and impressive cave built into the limestone rock, offices and meeting rooms as well as a large cheese tasting room with bar.

Gligora Dairy incorporates the most modern technology into our cheese making process whilst keeping the artisan and traditional techniques alive.

Our specially designed cave uses the latest in air conditioning equipment and humidifiers to create perfect conditions for maturing our cheese.

Our own fleet of drivers who deliver our raw milk every day, where it is tested in our up-to-date laboratory to ensure only the best quality milk is used.

In this way, together with the HACCP system, we are able to maintain very high standards of hygiene and balanced production, which ultimately results in superior quality Paski Sir.

Our Dairy and equipment::

The large tanks at the front of our dairy are used for the reception and storage of raw milk. The raw milk is then heat treated in our pasteuriser before being pumped through to one of our three large cooking vats, this is where all the magic happens. The curds and whey are then cut and while the whey is pumped to special containers where we make Paska Skuta, the curd is fed into filling molds ready to be pressed. After pressing, the young Paski Sir will be placed into a pool of brine where it will stay for 24 hours, this is to help the rind get started. The next day, after lifting and squeezing, the Paški is taken to our 6 meter deep cave where it will be given special affinage attention for the next 90 days.

The whey mean while, has been heated to a very high temperature and the resulting Paška Skuta is delivered fresh each day to our outlets.