Paski sir

Paški sir, a firm, sharp-tasting sheep’s milk cheese from the island of Pag, Croatia. The distinctive taste of this cheese comes partly from the diet of the sheep on this island, where a large part of the extremely sparse vegetation on which they graze is composed of rich, aromatic herbs (in particular sage), dusted with sea salt from the harsh northeast wind (the bura). The cheese is aged for up to a year, sometimes longer. This photo was taken at Paška sirana in the small town of Pag, where the cheese is made.
HRpag_0618a
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Nikon D700 + 50/1.4
Photo copyright © Rudolf Abraham. All rights reserved. Images may not be copied, stored, distributed or published in any form without prior written permission from Rudolf Abraham.

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