Wine press cheeses

Pasteurized /  Hard cheese /  Old: 4-12 months

We reveal the old secrets and skills of Pag cheese affinage processes

In the old days, after the summer, when the remaining cheese would lost its natural moist and weight thus becoming too hard for consumption, the old producers would sometimes in the late summer dip the cheese in wine pomace or press. After some time, cheese would absorb the must from the press and get the pleasant wine aroma becoming refined.

Recently we have revealed the old secrets and tried to apply them the best we could.

Every year, since the wine grape skins differ from year to year, our cheese makers wholeheartedly and successfully adapt their procedures of affinage. In this way, our affinaeurs apply completely unique procedures, so that the cheese during affinage is changing structure, flavor and aroma in a natural way, without "rushing" the process. Look for unique pieces: Zigljen, Težački sir, Kozlar and Dinara cheese wine press cheese!