No matter the weather, no matter the air temperature, sheep farmers spend the whole day from dawn until dusk in the hills with their sheep. In the period of milking there is no break for them because the sheep have to be milked. In the milking season, one sheep gives from 0, 75 l to 1 l of milk a day. The milking is done once in the morning and once in the evening. A heard of 3.000 sheep that we own gives us 15% of our needs, and the rest is supplied by buying up milk from 250 subcontractors. A favorable circumstance is that more farmers own more sheep, which are used for milking and that milk is going out on the market.

In the process of Pag cheese production, whey is produced as a byproduct which is made into dry curd cottage cheese with later processing.

Let's start from the beginning: Following pasteurization, milk is cooled at a temperature of 32°C. After that, coagulator is added which coagulates the casein in the milk and creates a coagulated mass. The mass is then chopped down to a size of a grain of rice and then heated up to 42°C. When the heating process is over, the complete mixture is then put in a tub for prepressing cheese. That is the moment when whey is separated and dry curd cottage cheese is made from it. There will be more talk about dry curd cottage cheese later on, because we have to finish the story about Pag cheese. After prepressing and whey separation, we are left with a coagulated mass which is cut up and put into molds. The molds filled with the mass that can now be called cheeses, are headed for the press, and after that brining.

Brining lasts for two days and the production is then complete. The ripening of cheese then follows which lasts for three months. After the three months of caring for the cheese, it is ready for consumption as hard sheep cheese of Pag.