Many more sheep than humans live on the windswept Croatian island of Pag in the Adriatic Sea. The sheep, a breed called paska ovka, graze on the landscape, and their milk takes on the briny tang of the environment in a local cheese called Paski Sir. This fairly firm-textured cheese, with a nutty aroma and a sharpness mellowed by a honeyed aftertaste, has now been given protected geographic status by the European Union. It’s made in wheels of about 5 pounds, and usually sold in smaller wedges. In Croatia, it’s often served cut in chunks and drizzled with olive oil.
Paski Sir Croatian Cheese, 7.5-ounces for $12.99 at igourmet.com; $30 a pound at murrayscheese.com.
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