The production of Paški Sir is seasonal, which coincides with the milking of sheep on the Island of Pag, from January to the end of June.

After milking, the farmers deposit their milk into coolers where it is stored at 5°C. Gligora Dairy has several of these coolers around the island as well as at the front of our Dairy.
We collect the milk each morning and transport it to our dairy in specially adapted vehicles ready for the pasteurisation process.

The raw sheep milk is filtered and pasteurised using our plate pasteuriser. A percentage of dairy culture containing selected strains of micro organisms is then added to the pasteurised milk in order to increase the acidity levels.

When the expansion of the milk is complete, the curd is cut and crushed to a desired size. The curd is heated to a temperature of 43 ° C then it is dried for 10 – 15 minutes.

When the drying process is complete, the whey is separated from the curd (which will be used to make Paška Skuta later), and curd is then fed into molds. The molds pressed under graduate pressure for 4 hours under 3-5ba. of pressure.

The pressed cheese is then taken to another room called salamuri. Here, it is immersed in a salty brine for 24 hours then placed on a drying rack for a further 24 hours.

Maturing takes place in our limestone cave where a temperature between 12-12 ° C is maintained. Humidity is a constant 80% and the cheese must be here for at least 90 days.