Production plant
"Paška sirana d.d." Pag has its production in two plants - the new plant and the slaughterhouse.
The process of production which goes on in the new plant in mechanized all the way until the part when the cheese is molded. It is important to use up the whey as a byproduct of the production, so that with the help of ultra filtration, the proteins and fat is separated from the whey and after that the rest can be dumped into a biological water purification filter made by H A B Sales GmbH.
Our product
The period of sheep milking starts in the coldest part of the year, at the end of December and in the first days of January when, on the island's pastures, lambing begins and lasts throughout March...
find out more »Heritage
Because of the centuries-old way of making the Pag cheese is still being used, it is the trademark of the whole island of Pag, a specialty known not just in Croatia, but all over Europe and the rest of the world...
find out more »About us
We are proud to say that our brand new cheese factory is celebrating a whole year of successful business on 2 September 2009. Cheese is today no longer made in the old, nearby shop, and the new factory is even more impressive...
find out more »Contacts
Contact us by our new web pages, ask us a question, comment, and search our locations or outlets...
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