Each country has its own traditions, which are surely honored from generation to generation. And especially it concerns cooking, because each recipe is almost "author's".

Speaking of such an incredibly beautiful country, like Croatia, it is worth noting that it is popular primarily in seafood. They catch and cook crayfish, oysters, lobsters and many kinds of fish, but that's not all.

This country will surprise you with its jerky meat, an incredible amount of cheeses and sausages. Let's dwell on the cheese, namely the Paz cheese.

When you travel through Croatia, do not forget to visit the island of Pag and the local cheese factory Gligora, where this popular cheese is produced. By the way, in 2014, at one of the world's cheese contests, the Paz cheese was recognized as one of the best cheeses made from milk of autochthonous sheep.

Thanks to the unique nature, the aroma of milk is so amazing that you immediately understand why the cheese is so delicious. The variegated vegetation of those places, as well as the sufficient amount of salt reserves that cover the island in the winds, give that zest to cheese, which is unique in its nature. Note that the cheese factory, which was mentioned above, currently produces up to thirty types of cheese, carefully keeping the tradition.

The factory itself is small, as there are only 50 workers on it. But how many things have to be done to achieve recognition in the market and preserve the taste from a century to a century.

As we said in the articles, farm products are the best products, because first of all they are natural and environmentally friendly.

The Croatian cheese factory buys milk from local farmers, giving preference to the quality of the product. But, as in any enterprise, milk is subsequently tested in the laboratory and subsequently pasteurized.

Then the process becomes more complicated. The incoming milk begins to cool to a temperature of 30 degrees. In the chilled milk, leaven is added, mixed, all this is infused for about an hour. When the mass is already infused, the serum is separated, making a cheese called "scuta."

Paz cheese is also famous for the fact that no preservatives are added at this stage of the technology, which makes it truly natural.

The mixture, separated from the whey, is put on the molds and loaded with a press for three or four hours. But that's not all! About one day each coil is in huge vats with a saline solution. And as already mentioned above, they have a local salt, so again everything is their own, everything is home. Of course, like every cheese, Pajsky passes the stage of maturation in 3 or 4 months. The total shelf life after maturing is 6 months.

Travel and find out a new kitchen for you. Try something that in the vastness of your homeland you just will not find.