Top 4 Local Cheeses
in Lika-Senj County

Sirana Gligora, located in Croatia, specializes in producing artisan cheeses primarily from sheep's milk. The company was founded by Ivan Gligora in 1995 on the island of Pag.

They are notably recognized for their flagship cheese, Paški sir, a hard sheep's milk cheese awarded internationally for its quality. Sirana Gligora uses traditional cheese-making techniques integrated with modern technology.Expand

Paška Sirana is a cheese producer located on the island of Pag in Croatia. They specialize in producing sheep's milk cheese, particularly the traditional Pag cheese, known locally as Paški sir.

This cheese is noted for its distinct flavor, which derives from the unique diet of the sheep on the island's aromatic herbs.Expand

Sirana Vedrine is a small, family-run dairy nestled in the village of Brezik, Medak, beneath the towering Vaganski Peak, in the heart of Croatia’s Lika region. Situated between Gospić and Sveti Rok, this traditional farm is home to a herd of gentle and curious Jersey cows, a breed celebrated for producing exceptionally rich milk with high butterfat and protein content—reaching up to 6.3% in winter. All milk is processed on-site using natural rennet and cultures, following time-honored techniques and without any additives.

The result is a range of authentic Lika specialties, including Škripavac, Kiselna, Lička Basa, and Seljački (cooked) cheese, as well as fresh milk ("Varenika"), thick and drinkable yogurts, fresh cheese, and cream. With a deep respect for nature and tradition, Sirana Vedrine is growing gradually, expanding its selection while remaining devoted to pure, artisanal production and the distinctive character of the Lika countryside.Expand

OPG Vidas is a family-run agricultural estate on the island of Pag in Croatia, with a tradition dating back to 1887, when the production of Pag cheese began using a recipe that has been preserved to this day. Based in Novalja, the estate focuses on sheep farming and the production of traditional Pag cheese, made from the milk of indigenous sheep that graze on sparse, aromatic herbs shaped by the island’s harsh conditions.

The combination of strong bora winds, sea salt in the air, and rocky terrain gives the cheese its distinctive intensity and subtle mineral character. Production relies on traditional methods, including the use of raw sheep’s milk and a maturation period of several months, during which the cheese develops complexity and structure.

The relatively small scale of the farm allows for close control over every stage of production, from animal care to final aging. In addition to cheese, OPG Vidas also produces olive oil and specialty products such as cheese preserved in olive oil, expanding its range within local gastronomy.

A notable detail is the historic stamp pressed into each wheel of cheese, a tradition dating back to the Austro-Hungarian period, reflecting the estate’s long-standing heritage. Today, OPG Vidas represents an authentic, small-scale producer of Pag cheese, focused on preserving tradition and expressing the unique terroir of the island.Expand

Paški sir is a hard Croatian cheese originating from the island of Pag. The cheese is made from milk of the Pag sheep. The harsh bura wind dusts the island with sea salt, flavoring various herbs (such as immortelle, sage, and sea fennel) on which the sheep graze, and as a result their milk has a unique flavor. This award-winning cheese is characterized by a dry, flaky, grainy, and crumbly texture, and a tangy, salty flavor. The cheese is typically rubbed with ash and olive oil, and it's then left to mature for at least four months. As it matures, the tangy and savory flavors become even stronger. When young, it’s herby and salty, reminiscent of Manchego in texture and flavor, while the aged version somewhat resembles Pecorino Romano. It is recommended to serve the cheese at room temperature, sliced into triangles. Pair the aged one with fruit jams, olive oil, wildflower honey, anchovies, prosciutto slices, grapes, or paške bubice (small local bread rolls), but “don’t use it in sandwiches,” as the locals say. The young version is suitable for shaving on top of risottos and pasta dishes, or it can be melted and used as a pasta sauce. If you want to store Paški sir, it is recommended to place it on a wooden board and turn it every now and then while rubbing it with olive oil in order to prevent the cheese from drying out and developing mold.Expand

Paška skuta is a traditional ricotta-type cheese produced on the island of Pag. The skuta is made from leftover whey after the production of the famous and award-winning Paški sir. The curd is separated and drained, usually overnight, and the result is a soft and fresh cheese with a unique mild and gentle flavor coming from the milk of the indigenous Pag sheep (Paška ovca). This fresh skuta is low in fat and it's full of healthy Omega-3, protein, calcium, and zinc. The cheese is very versatile and it's recommended to use it in cheese cakes or flavor it with orange liqueur and serve it with fresh fruit. Paška skuta is especially good for liver regeneration, and on the island of Pag, while the strong bura wind blew over the landscape, people would often begin their day with a cup of black coffee with pieces of skuta placed inside of it.Expand

Basa is a unique Croatian cheese that is typically produced from the buša cow breed in the region of Lika, although it can contain sheep's milk as well. This soft cheese has a delicately creamy texture and can also be used as a spread or as an accompaniment to charcuterie products or baked potatoes. Basa is most commonly made by combining varenika (boiled and chilled milk), sour milk, and salt. When the mixture becomes stiff, the whey is drained, and basa is wrapped in a cloth to drain completely. All that is left is to enjoy the delicious flavors and textures of this exceptional Croatian product.Expand