Top 13 Croatian Cheeses

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

Vesna Loborika is a well-known Istrian family-owned creamery with a long and authentic tradition, located in the small village of Loborika near Pula. Their story began in 1985 in a simple and symbolic way - with the gift of a single goat, which laid the foundation for the first batch of homemade cheese.

Over the years, this humble beginning grew into one of the most recognized small dairies in Istria, with products now found throughout Croatia and beyond. Today, Vesna Loborika produces a wide range of dairy products - from fresh and young cow’s cheese to mature and hard cheeses such as Rici and Karig, which have become their signature offerings. These cheeses are distinguished by a careful aging process, rich flavors, and textures that reflect the skill and passion invested in their production.

Rici, aged for 12 months, stands out in particular, having received numerous awards for its persistent aroma and balanced taste. Karig, also a mature cheese, is often described as slightly spicier and more rustic.

Vesna Loborika is now an example of a successful small-scale producer, built on family dedication, respect for tradition, and a constant pursuit of excellence.Expand

Agrolaguna is one of the most renowned and respected olive oil producers in Croatia, headquartered in Poreč, on the western coast of Istria. Founded in 1976, it has become synonymous with quality and tradition in the production of extra virgin olive oil over the decades.

Agrolaguna manages extensive olive groves as well as vineyards and wineries, enabling it to offer top-quality products from Istria, a region famous for its excellent gastronomic specialties. Their olive oils are produced from indigenous Istrian olive varieties such as Buža, Istarska Bjelica, and Rosinjola. They take particular pride in their cold pressing process, carried out in state-of-the-art facilities immediately after harvest, which ensures the preservation of all natural aromas, nutritional values, and high polyphenol content.

Agrolaguna continuously wins numerous awards at international competitions, confirming its reputation as a producer of premium oils that reflect the unique terroir of Istria. In addition to wine and olive oil, Agrolaguna is also engaged in the production of truffles, as well as the processing and sale of local gastronomic products such as honey, jams, and spices.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

Mljekara Latus is a family-owned dairy located in the heart of Istria, in the town of Žminj, producing high-quality dairy products with passion and dedication for over two decades. Founded in 2001, the dairy grew out of a long-standing family tradition of cheesemaking, inspired by the recipes of grandmother Šantina, and today processes up to 10,000 liters of milk daily. Mljekara Latus offers a wide range of cheeses, including the award-winning aged hard cheese Veli Jože, which matures for up to a year and holds the title of the best cheese in Croatia.

Other specialties include Žminjski sir, Latufino with truffles, and Mišadur, along with fresh dairy products such as milk, yogurt, fruit yogurts, whey, and ricotta. All products are made from full-fat, pasteurized, non-homogenized milk, without any artificial flavors, colors, or preservatives, staying true to the natural integrity and traditional values of the Latus family.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

Škripavac is a Croatian cheese made from raw cows' milk, characterized by its fresh aroma and a soft, gummy-like texture. The flavors are mild, milky, and slightly sweet. The cheese is named after the Croatian word for squeaky, because škripavac makes a distinctive sound when bitten into it. Škripavac is almost always made from the milk of Buša breed of cows - they are well adapted to the Lika region, where the cheese is produced. It's recommended to eat it on its own, with a few slices of homemade bread, although the cheese can also be grilled for a true gourmet experience.Expand

Dinarski sir is a Croatian hard cheese produced in the Dinaric mountain region, hence the name. It is made from a combination of cow’s and goat’s milk. The first cheese was made in 2009, when there was too much leftover goat’s milk that was intended for the production of Kozlar cheese, so Šime Gligora combined it with cow’s milk, and Dinarski sir was born. Its texture is crumbly, compact, firm, and dense, while the flavors are rich, nutty, and grassy. For a unique experience, pair it with marinated anchovies and a glass of Zlatan Plavac.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

Bjelovarski kvargl is a traditional, handmade Croatian cheese hailing from the Bjelovar-Bilogora County. The cheese is made from drained cow's milk that's mixed with salt, paprika, and sometimes garlic. It's then shaped into pointed cones (more pointed than similar cheese Prgica and Turoš) which are subsequently dried and smoked. The smoking and drying process extends kvargl's shelf life. The texture is dense, firm, and dry. When sliced, a pinkish color with white grains is clearly visible on the cross-section. There is a pronounced aroma of paprika and smoke, while the flavors are mildly acidic and slightly piquant.Expand

Istarska skuta is a Croatian cheese hailing from Istria. This white curd cheese made from full-fat cow's milk or sheep's milk whey is soft, supple, and creamy in texture. The aromas are creamy and the flavors are mild. The sheep's milk version is stronger than cow's milk version, with a recognizable aromatic scent. The sheep's milk version is also somewhat grainier than cow's milk skuta. The cheese can be spread on bread and it's also often used as an accompaniment or an ingredient in various savory and sweet dishes, from appetizers to desserts. When heat treated, istarska skuta keeps its creamy texture. The cheese is also low in fat. When compared with the skuta from the island of Pag, the Istrian variety has a slightly smaller amount of water content and slightly higher amounts of fat in dry matter then Pag curd.Expand

Dinarski sir iz maslinove komine is a Croatian hard cheese originating from the Dalmatian hinterlands around Dinara mountain. It is made from a combination of cow’s and goat’s milk. The cheese is aged for at least 4 months in pressed olive skins. Its texture is compact, dense, firm, flaky, and crystalline, while the flavors are grassy, earthy, and milky.Expand

Težački sir iz maslinove komine is a Croatian hard cheese originating from the Dalmatian hinterland. It is made from pasteurized cow’s milk. The cheese is very aromatic due to the fact that it ages for at least 4 months in pressed olive skins. It develops an open and supple texture, while the flavors are quite robust. It is recommended to pair this artisan cheese with a glass of Chardonnay (white) or Plavac Mali (red).Expand

Grobnički sir is a Croatian cheese produced in the Grobnik valley, near the city of Rijeka. It is made from sheep's milk and has a cylindrical shape. The cheese is chalky-white in color and hard and granulated in texture, filled with numerous circular or elliptical eyes throughout its body. The flavor is very salty, yet pleasant. Grobnik cheese matures in brine for up to one year, so it doesn't have a rind. It is recommended to consume it as an appetizer with local ham.Expand