Paški Sir from OPG Vidas is a traditional hard cheese made from raw sheep’s milk, reflecting the unique environmental conditions of the island of Pag. It is produced using milk from indigenous Pag sheep, whose diet of aromatic, salt-influenced herbs contributes directly to the cheese’s complexity and intensity.

The strong bora winds and sea salt carried through the air further shape the character of the milk, giving the cheese its distinctive mineral and slightly piquant profile. The production process follows traditional methods, with minimal intervention and a controlled aging period of several months, during which the cheese develops a firm structure and layered aromas.

On the palate, Paški Sir is characterized by pronounced nutty flavors, hints of dried herbs, and a balanced salinity, with more aged versions developing sharper and more complex notes. The texture is compact and slightly crumbly, often with small crystalline formations that enhance its depth.

The rind is natural, formed during maturation, protecting a rich and expressive interior. This cheese is commonly enjoyed on its own or paired with olive oil, cured meats, or structured wines that complement its intensity.