No cheese, and this of course applies also for the cheese of the cheeses, the Pag cheese, is the same during the different times when it is created until consumption. Cheese has its ‘living stages’ and its peculiarities in each of them. Young cheese is different than the mature cheese and that one is different than an old cheese. If well preserved, Pag cheese is always good. Because from the day when the milk becomes cheese and young cheese is taken from the mould, while it matures and becomes drier, in rooms with constant moisture and without any draft, working hands turn it every day on a board, spread butter on it, take care of it until full maturity when cheese melts on the tongue and fills all the human senses, bringing on the palate both bura and salt and herbs and stone and strength and tradition, one can say all the love and effort of the Pag farmers. It has been said that the Pag cheese is an excellent aphrodisiac. If you do not believe it, check it. All this is brought about by the Pag cheese, that is served alone or with the prosciutto from Pag and Pag olives, best along with homemade bread and a good, moderately cold white wine; if you like it, red wine is fine, too.
The Pag sheep is an original, firm and resistant karst sheep that has lived on the island for centuries. It is not very large by size, it is well-balanced and fully adjusted to the daily stay in the open rocks or the underbrush; it has a thick fleece that protects it from rain, cold and bura gusts, the strong wind that give rhythm to the life on the island as well as the original specialty to the taste of Pag cheese and lamb.