SUPERCHEESE cheeses are SUPER healthy because they are made from 100% goat's milk from Dalmatia! Goat's milk is used as a natural remedy for allergies and reduces respiratory problems. Goat's milk is easily digestible and is completely absorbed by the body! Milk is rich in phosphorus and calcium, vitamins A, B1, B2, B6 and B12! To this SUPER milk, we added SUPER additives - turmeric, habanero chilli and tomato, activated charcoal and fennel and medicinal herbs - dandelion, hawthorn, echinacea and nettle!

Healing herbs - hawthorn lowers blood pressure, improves cardiovascular health, dandelion improves liver and kidney function, echinacea has an antiviral effect on respiratory infections, and nettle is known as an iron-rich diuretic and lowers sugar!

That's why these cheeses are called SUPERCHEESE!

The labels of these Gligora cheeses are somewhat different from previous labels, the graphics and texts are a bit funny, adapted to younger fans of excellent goat cheeses, also because of the beneficial properties we recommend it to all those who want to strengthen immunity while enjoying a piece of good cheese!

SUPERCHEESE cheeses are SUPER healthy because they are made from 100% goat's milk from Dalmatia! Goat's milk is used as a natural remedy for allergies and reduces respiratory problems. Goat's milk is easily digestible and is completely absorbed by the body! Milk is rich in phosphorus and calcium, vitamins A, B1, B2, B6 and B12! To this SUPER milk, we added SUPER additives - turmeric, habanero chilli and tomato, activated charcoal and fennel and medicinal herbs - dandelion, hawthorn, echinacea and nettle!

Chilli and tomato - eat cheese without gaining weight? Yes - because by consuming capsaicin - the active components of hot peppers increase body temperature, and thus energy consumption! Tomatoes are rich in lycopene and vitamin C, which as an antioxidant protects us from colds and infections and strengthens the immune system!

The labels of these Gligora cheeses are somewhat different from previous labels, the graphics and texts are a bit funny, adapted to younger fans of excellent goat cheeses, also because of the beneficial properties we recommend it to all those who want to strengthen immunity while enjoying a piece of good cheese!

Cheese is available here webshop.gligora.com 

SUPERCHEESE cheeses are SUPER healthy because they are made from 100% goat's milk from Dalmatia! Goat's milk is used as a natural remedy for allergies and reduces respiratory problems. Goat's milk is easily digestible and is completely absorbed by the body! Milk is rich in phosphorus and calcium, vitamins A, B1, B2, B6 and B12! To this SUPER milk, we added SUPER additives - turmeric, habanero chilli and tomato, activated charcoal and fennel and medicinal herbs - dandelion, hawthorn, echinacea and nettle!

Activated charcoal and fennel - activated charcoal binds toxins and cleanse the body, while fennel also acts as a purifier of the body and prevents bloating!

That's why these cheeses are called SUPERCHEESE!

The labels of these Gligora cheeses are somewhat different from previous labels, the graphics and texts are a bit funny, adapted to younger fans of excellent goat cheeses, also because of the beneficial properties we recommend it to all those who want to strengthen immunity while enjoying a piece of good cheese!

SUPERCHEESE cheeses are SUPER healthy because they are made from 100% goat's milk from Dalmatia! Goat's milk is used as a natural remedy for allergies and reduces respiratory problems. Goat's milk is easily digestible and is completely absorbed by the body! Milk is rich in phosphorus and calcium, vitamins A, B1, B2, B6 and B12! To this SUPER milk, we added SUPER additives - turmeric, habanero chilli and tomato, activated charcoal and fennel and medicinal herbs - dandelion, hawthorn, echinacea and nettle!

Curcumin has anti-inflammatory properties, it fights viruses, bacteria and fungi in the body! Reduces airway obstruction!

The labels of these Gligora cheeses are somewhat different from previous labels, the graphics and texts are a bit funny, adapted to younger fans of excellent goat cheeses, also because of the beneficial properties we recommend it to all those who want to strengthen immunity while enjoying a piece of good cheese!

Pag cheese is a limited product, made exclusively of sheep milk from the island of Pag. Registered cheese factories and family run farms on the entire island produce only 200 tons of Pag cheese annually. The production is limited due to the total number of Pag sheep that can freely graze on the island pastures.

The Gligora Dairy has a smaller sheep herd but it purchases sheep milk from around 100 families coming from the majority of island's settlements. This is done daily during the milking season – which lasts from January until the end of June.

Pag cheese is produced using traditional methods, according to specification by The Association of Pag cheese producers, and as such it was protected by the “Made in Croatia” label on the local level, while the protection on the EU level is in progress.

Pag cheese Gligora has a special, refined and savory taste and smell, crumbling and melting in the mouth. Aromatic herbs can also be felt in its aroma. Along with the standard cheese, we also produce Pag cheese, extra old, 12-24 months, Pag cheese made of the raw milk, and Pag cheese from wine, olive or cherry residue.

Our Pag cheese was best described by highly acclaimed cheese judges and experts:

Chefs with Michelin stars at the International Taste and Quality Institute say:

“Sirana Gligora Paški Sir is a wonderfully tasteful sheep milk cheese that brings full and complex flavours to the palate and melts nicely in the mouth. Authentic and unique, this cheese is a pure delight and displays quality in the making, leaving a long and pleasant aftertaste to savour. A yellowish creamy colour with farmhouse aromas, Sirana Gligora’s Paški Sir has well balanced texture, taste, aromas and finish and is delightfully tasty.”

South African famous cheese judge and expert Kobus Mulder who evaluated our Pag cheese in 2010 said the following:

"This is a true artisan cheese, the maker of which should be proud. The world title would be good enough for this cheese".

Such cheese is additionally managed, turned around and oiled, paying special attention to the process. During the maturation, the cheese loses up to one third of its weight, yet Pag cheese of this kind is of a harder structure and a stronger, sharper and more distinguished taste.

It should be served with top quality olive oil coming from Lun, with local onions and warm bread. You can also choose Paški Gegić or, if you are a red wine lover, you'd prefer Mali plavac.

Status: authenticity - PDO

Though such a method was almost lost on Pag, Šime Gligora with the cheese producer Ivanka, started anew the experiments with cheese refinement in 2010, wanting to bring back the old knowledge. Today the Dairy produces several refined cheese types from several different presses or pomaces.

Along with traditional, wine presses, Ivan Gligora's idea was implemented and olive presses from Lun olives was used too. Soon, our colleagues from Zadar give us the idea to use cherry press as well since maraska cherry is an autochthonous olive from the Zadar region, northern Dalmatia.

We apply completely unique methods in our factory so that cheese during the affinage changes its structure, aroma and flavor in a natural way, with no “rushing” the whole process.

All affinated cheeses are winners of great international acknowledgements.

After coming back from the studies home to Kolan, Šime Gligora started producing raw milk cheese. Today this is a trend among world cheese producers and bears a label of authenticity. Our factory produces more and more raw milk cheese every year, under controlled conditions and working with chosen sheep farmers, offering always a healthy product completely right in technological terms.

Pag raw milk cheese has a more intense, “wilder” aroma and smell, more cheese holes, resembling to Pag cheese called “babin” in its taste and smell, the cheese which used to be produced before even there was any dairy on Pag.

Status: authenticity - PDO

Though the inspiration for such cheese was Trappist and it was called Trappist Kolan, in the meantime it evolved making a category on its own. The name yet remained: Kolan. The cheese tag bears the image of St. Geronimo’s church in the Kolan field.

A nice aroma and a firm, structured pastry.

Today Kolan is one of the best-selling hard, cow milk cheeses in Croatia.

Žigljen is a hard cheese, made of sheep and cow milk from Dalmatia, Lika and Kordun, with its distinguished aroma and smell as well as the defined, compact cheese mass. The maturation process lasts for about 3 months. It is the winner of a number of international acknowledgements.

Kozlar is one of Gligora's classics, produced for the first time in 2000 when Ivan Gligora started purchasing goat milk in northern Dalmatia. In a bit hazardous way, as a pioneer he started buying goat milk and producing semi-hard goat cheese from Dalmatian milk. The production of Kozlar was a final decision as it created the base for production of top goat milk products slowly introduced by Šime Gligora after he came back from his studies to Kolan.

The cheese could not have been called in any different way, without much thinking about it, as the part of Kolan village is called Kozlar. Probably some time in the past it was also a place of goats (Cr. koza=goat) and production of goat milk cheese.

Even today Kozlar is produced exclusively from goat milk coming from small farms in northern Dalmatia. It is a semi-hard cheese made of 100% goat milk, with a mild and tasty aroma, and crumbly and delicious cheese mass.

It is also a winner of several world awards, including especially the refined cheese of such type.

Ivan Gligora set the base for production of Kolan using safe technology, while his son Šime wanted to simplify the process using old methods.

His technology and production was inspired by simple farmer's life, while the tag bears Šime's grandfather (on his mother's side) Jure Šmit, the first farmer Šime encountered.

Težački sir is the winner of a number of top awards in Croatia and the world.

Soon it became Gligora's classic and a synonym for a quality semi-hard cheese. Its fair price makes it an excellent choice for everyday consumption, for a top quality toast or sandwich.

Dinara is Dalmatian highest mountain. The cheese is proud to be called that way. It is our most awarded cheese right after Pag cheese. Double winner of WCA trophy and a vice champion of the whole 2014 WCA contest in London! Our best result for the one cheese.

Dinara cheese has an excellent aroma coming from the right combination of goat and cow milk from the region of Dalmatinska zagora. It is mildly piquant and nutty with a compact and tasty structure.

Extra old Dinara cheese is a very successful variant of Dinara cheese.

Liburjan, as can be seen from the very name, was inspired by the ancient Liburnia. The milk used for its production comes from this antique place. This is a true cheese cuvee; cow, sheep and goat milk in best correlation give the excellent bouquet and texture. Šime Gligora and cheese producers strived towards a perfect combination for several months in 2015 until they got the right result.

Though being one of our younger inspirations, Liburjan has already been rated highly at WCA, 2015, in Birmingham, receiving gold and silver in its category!

Only excellent cheese merits to be called after such mountain.

Milk used for Velebjan production comes from sheep from Lika and goats from Dalmatia, while the best combination is to have a cheese which stayed on the island for some time. Our producers were not much doubted in finding the ideal combination, being 50:50 in the end. The cheese was first produced in 2015 and soon was accepted as the new interesting Gligora cheese.

Hard cheese, with a distinguishing aroma of goat and sheep milk, with a perfectly balanced proportion. The cheese mass is structured and crumbly with clear and defined aromas and a bit sweetish aftertaste.

Hard, typically sheep cheese, moderately piquant, whitish and of mild smell. Leaves a sweetish and nutty aftertaste for a longer period. It is produced mostly like other Gligora Inspiration products, so it was soon accepted by cheese lovers, while it still sets apart by its soft taste.

As simple as the production process might seem, it still requires patience and a still hand. Otherwise the curd will be too hard or it will fall apart. Our producers do know it.

Just like Pag cheese, this fresh albumin cheese is logically equally traditional, of top quality production and taste. Even as authentic as Pag cheese!

Available only in Gligora stores, this fresh Pag product can be found during the sheep milking season on Pag, from January to June!

As simple as the production process might seem, it still requires patience and a still hand. Otherwise the curd will be too hard or it will fall apart. Our producers do know it. Unlike similar products, our ricotta is prepared from the pure whey, with no milk or cream added to make the mass bigger.

Our goat ricotta is often the best one; mild, crumbly, delicious, with a decent dose of kaprin aftertaste. No one can resist it.

Available only in Gligora stores, this fresh goat product can be found during the goat milking season in Dalmatia, from the end of January to beginning of November!

As simple as the production process might seem, it still requires patience and a still hand. Otherwise the curd will be too hard or it will fall apart. Our producers do know it. Unlike similar products, our cow curds are prepared from the pure whey, with no milk or cream added to make the mass bigger.

Available only in Gligora stores!

As simple as the production process might seem, it still requires patience and a still hand. Otherwise the curd will be too hard or it will fall apart. Our producers do know it. Unlike similar products, our curds are prepared from the pure whey, with no milk or cream added to make the mass bigger.

We offer cow ricotta: Cow ricotta, Skuta Magna, or ricotta made during the production of mixed milk cheeses: Žigljenova or Dinarska skuta! For lovers of cheese experiments, we also offer ricottas with spices and truffles.

Available in Gligora stores, these fresh products can be found during the whole year!

True, hard cheese sometimes just does not work. This is why we have the excellent, delicious, mildly acid and tasteful cheese Kotarac, made from goat or cow milk. A perfect combination if served with smoked ham and white wine. While the goat milk cheese goes better with red wine.

Goat milk cheese Kotarac can be found during the goat milking season in Dalmatia, as during goat dry period in January it cannot be bought.

Gligora cream – best cream on the market, worth trying! Available in our stores!

Gligora butter – best butter on the market, truly excellent! Available in our stores.

One of the methods was wrapping cheese with aromatic herbs… Šime Gligora with Juan Corcoles for the first time made a cheese wrapped with rosemary and another one with sage. Those stayed for a longer period in the ripening area as they forgot about them until one day the cheeses were used at a celebration…

Since then, these are some of the best-selling cheeses from Cheese producer games, followed by cheese with lavender and with sage…

To get the right combination, it is important to choose only top quality spices and apply proper amount of them as well as to adjust the production process.

Some of our goat cheeses were awarded internationally!

You can find our goat cheeses with Mediterranean herbs, olives, pepper, paprika, gourd seed…

Unique cheeses – amazing for breaking the routine in the shape of a cheese snack! You must like them.

To get the right combination, it is important to choose only top-quality spices and apply a proper amount of them as well as to adjust the production process.

Excellent and appreciated Gligora cow cheeses with Mediterranean herbs, olives, pepper, paprika, chili, pumpkin seeds...

Spiced cheeses – amazing for breaking the routine in the shape of a cheese snack! Kids also like them. Cheese producers have the answer for lovers of goat cheeses as well.

Of course, both Kordunski and Dimjan are naturally smoked which requires natural wood, fire, attention and patience, unlike many other cheeses available on market which are not smoked but dipped into a mixture with smoke aroma.

Look for naturally smoked cheeses – try Gligora's cheese experiments:

Smoked Kolan – semi-hard or hard smoked cheese

Dimjan – smoked and pressed fresh cheese

An Istrian wanted to produce a cheese with truffles asking Ivan for help as he was already then a recognized cheese expert. Ivan engaged in cheese games and made our most famous cheese with added substances . Gligora cheese with truffles, an amazing cheese for all lovers of this aphrodisiac taste.

Today we produce cow semi-hard cheese, as well as hard cheese with big truffles – Kupid's cheese which can be found only in a special red gift package.

We exclusively choose truffles from famous Istrian producers, paying attention to cheese production, so that our cheeses with truffles have already been awarded internationally.

For lovers of goat cheeses, our cheese producers made also goat cheeses with truffles, also awarded internationally!

Lovers of truffles, have a nice meal!

Spice/added substances: truffles

Such cheese is additionally managed, turned around and oiled, with special attention. During the maturation process it loses up to the third of its weight, yet such Kozlar has a harder structure, stronger and more prominent goat milk taste, while it preserves the tastefulness of the cheese mass.

This is a cheese for true lovers of a sharp, aromatic and artisan goat cheeses.

Such cheese is additionally managed, turned around and oiled, with special attention. During the maturation process it loses up to the third of its weight, yet it gets a harder structure, and a stronger and sharper taste.

Extra old cow cheeses are winners of a number of international acknowledgements.

Our cheese Žigljen was then the only mixed milk cheese available on the market.

It was soon accepted on the market so today we select the best samples of mixed milk cheeses and leave them to prolongated maturation lasting at least for 6 months.

The cheeses include Žigljen, Dinara cheese, Liburjan, Velebjan...

Such cheese is additionally managed, turned around and oiled, with special attention. During the maturation process it loses up to the third of its weight, yet it gets a harder structure, and a stronger and sharper taste.

Extra old mixed cheeses are winners of a number of international awards.

This has been proven as a successful experiment: Pag cheese from olive residue – the champion in the class of sheep cheeses at WCCC 2014 in Wisconsin, USA!

Every year we improve and adjust the production of olive press cheeses since olive residue varies annualy.

Olive press cheeses contain olive acid which is good for health but it also improves the taste and the structure of the cheese to a large extent.

Dinara cheese, Žigljen, Težački sir, Kolan and Kozlar from Lun olive press are available in our stores and our webs hop! Unique in the world.

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!

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

After our successful affinage using wine and olive press, we taught of what to do next. After having talked to our producers and colleagues from Zadar, we came up with the simple idea – we should use maraska cherry press (pomace) as well. This proved to be a very successful experiment: the Pag maraska residue cheese won a trophy at WCA 2015 in Birmingham!

Other excellent unique cheeses are also available: maraska press cheeses such as Žigljen, Težački sir, Kozlar etc. are available only in our stores.

This is also an old secret, seemingly simple and practical. The old Kolan cheese producers tried to prevent overdrying, prolong cheese maturation and ensure pest control by wrapping the cheeses with ashes from their fireplaces. During the period of dry and cold winter bora, in this way they prevented drying out and breaking down of cheese skin.

In 2014 we revealed the secret and promoted the old method after a longer trial period.

After putting the cheese in ashes, it continues to mature in quite a natural way, thus the cheese mass becomes tasty and elastic, while its taste changes to a butter-like and pleasant taste. Ashes cheeses are available in our stores only!

If you are into natural material, we can offer you Gligora wooden boxes in two sizes for big and middle-sized cheeses with Ivan Gligora's verses engraved.

The original packaging from Gligora's workshop with top quality cheeses is a gift for your VIPs.

We have a special package/gift package for Paški cheese, Dinarski, Žigljen, Truffle cheese.