The World's Best Sheep's Milk Cheese - Profood Limited
  • The World's Best Sheep's Milk Cheese

Sheep milk is highly nutritious and much easier to digest than cow's milk. It is mainly used to make cheese, especially in countries on or near the Mediterranean Sea, like roquefort in France, feta in Greece, manchego in Spain, and ricotta, pecorino romano and pecorino sardo in Italy. But the World Championship title goes to Croatia, thanks to a family dairy called Sirana Gligora.

Located on the small island of Pag, the family owns 200 sheep of their own, and buys from 250 shepherds across the island during milking season, which runs from January to June and is always done entirely by hand. The sheep are unique to the island and the milk they produce is exceptionally high in butterfat, even by sheep milk standards, which gives the milk and cheese a very unique flavour.

With 21 international titles already under their belt, Sirana Gligora's Paški Sir, made from 100% Pag sheep's milk cheese, scored a whopping 99.9 points at the 2014 World Championship Cheese Contest, held in Wisconsin, USA. This was the highest mark given to any of the 2,500 competing cheeses, from 22 countries and in 22 categories. This Paški Sir in particular was submerged in maslinove komine - an olive oil extracted from the pulp after the first press.

Shop Paški Sir to try this unique cheese for yourself! If you're feeling really "cooky" how about making a Paski Sir Souffle? Here British TV chef Alan Coxon shows us how.



About The Author

A native Italian-Austrian based in Hong Kong, Tamara Agusta is a branding expert, integrative nutrition fanatic, aspiring yogi, food nerd, and the General Manager at Profood Hong Kong. Beautiful designs make her happy, and she cannot live without avocados, airplanes, coffee (MOGI, of course) or Evernote. Follow her on Instagram.




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