exclusive UK distributor of great Croatian cheese
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direct from the producer • Featuring the current
RUNNER-UP CHAMPION cheese of the world DINARSKI SIR
• The best ever prices for CROATIA’S BELOVED PAŠKI SIR
• New and traditional
cheeses EXCLUSIVE to the UK market
• AUTHENTIC & UNIQUE, fresh albumin cheese delivered direct
Gourmet Adriatic 4 Limefield Terrace Manchester 19 simon.o.kerrgmail.com 07946 008869
authentic & unique
Island of Pag cheese
The Gligora family have been producing traditional and award-winning artisan cheese on the Island of Pag for almost 100 years. Today, from their state of the art facilities, they produce amongst others, the current
RUNNER UP WORLD CHAMPION CHEESE OF THE WORLD and the BEST CENTRAL & EASTERN EUROPEAN CHEESE TROPHY WINNER from the 2014 World Cheese Awards. Having grown from a one man operation in 1995 established by the master cheese maker Ivan Gligora, to becoming one of the worlds most awarded dairies crafting
cheese in some of the most sophisticated facilities in Central Europe. Sirana Gligora produce over 450 tonnes of artisan cheese annually and of the 20 products available, 5 are major award winners and have amassed an amazing 42 medals and trophies between them in the last 5 years.
Master cheese makers Having spent 5 years living and working on the Island of Pag with Sirana Gligora, are in a unique position to unveil Croatian cheese to the UK market. By taking advantage of direct communication with the master cheese maker and affineur, we are able to offer Gligora cheese in peak condition at prices never before available.
at a glance Sheep Paški sir Paški sir raw mixed Dinarski sir Žigljen cow Kolan Težacki sir Kravlji sir iz luga goat Kozlar with additions.. Sir s tartufima Sir s ružmarinom limited edition Sir s maslinove komine Sir iz mošta
Paski sir
Hard, Island of Pag sheep milk cheese Ingredients: sheep milk, dairy culture,
rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
A wonderfully tasteful sheep milk cheese that brings a full and complex flavour to the palate and melts nicely in the mouth. Strenght: 3* Type: Hard Milk Type: Sheep Region: Island of Pag, Croatia Heat Treatment: Thermised Age: 6 months + Rennet type: Microbial
Undoubtedly Croatia’s most famous cheese, Paški sir is produced exclusively from the milk of an indigenous breed of local sheep, who roam freely on the rocky pastures of the Island of Pag where an abundance of wild and aromatic herbs flourish. Authentic and unique, Paski sir 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, this cheese has a well balanced texture, taste, aroma and finish, and is delightfully tasty.
Paski sir has been produced on the Island of Pag for 2000 years. The Gligora family have been making artisan Paški sir in the village of Kolan since 1918, and since 1995 through the commercial dairy Sirana Gligora. Since 1995, Ivan Gligora's Paški sir has won countless awards including the Best New Cheese Trophy and 3 Super Gold Medals at the World Cheese Awards and the covered Crystal Award for outstanding quality and consistency from the International Taste & Quality Institute in Brussels.
Paski sir Raw
Hard, raw Island of Pag sheep milk cheese
Ingredients: sheep milk, dairy culture,
rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
Raw milk Paški sir carries an incredible rich character all of it's own, and the skill of the cheese makers really comes into the fore. Strenght: 5* Type: Hard Milk Type: Sheep Region: Island of Pag, Croatia Heat Treatment: Raw Age: 6 months + Rennet type: Microbial
Even by controlling the many variables in production, the results of this astonishing cheese are often vastly different depending upon the seasonal flora. But Paški sir raw always has a unique personality all of it’s own. All the milk for Paski sir comes exclusively from local free range sheep on the Island of Pag. All the shepherds are small holders and many of which come from generations of traditional family husbandry practices. With-out exception, all the sheep are kept outside on the pastures throughout the year and are hand milked twice daily during the season.
In this raw milk version, the heat treatment process is forgone which allows the full potential of the milk and terroir of Pag to imbue into this incredibly powerful cheese. Expect strong grassy and herbal notes, extreme strength and an incredible finish.
Paski sir extra mature Hard, aged Island of Pag sheep milk cheese
Ingredients: sheep milk, dairy culture,
rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
In limited quantities, Gligora’s team of expert affineurs hand select wheels of Paški sir to be specially reserved and matured for a minimum of 12 months. Strenght: 5* Type: Hard Milk Type: Sheep Region: Island of Pag, Croatia Heat Treatment: Thermised Age: 12 months +
All the characteristics you would expect from Gligora’s Paški sir are present and in this well aged version, and the hallmarks of Gligora’s expertise are evident in the crunchy protein crystals throughout. A fuller, more well balanced and robust aged sheep milk cheese than anything else on the market. Expect an exceptionally long finish that will leave you with moreish desires.
Today at Gligora in their limestone caves, the Rennet type: Microbial climate is fully controlled to optimum conditions where local knowledge is infused with the latest dairy technology. Traditionally, Paški sir would have been aged in ash for preservation or alternatively submerged in wine must which has a profound effect upon the taste. Both practices have recently been re awoken by the Gligora team to an incredible effect and you can discover them too through Gourmet Adriatic.
Dinarski sir
Hard, Mixed cow and goat milk cheese from the Dinaric mountain range
Ingredients: cow & goat milk, dairy culture, rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
The current runner-up champion cheese of the world at the World Cheese Awards 2014. Produced exclusively from cow and goat milk from the Dinaric mountain region… Strenght: 3* Type: Hard Milk Type: Cow, goat Region: Dinaric mountains
in southern Croatia. Rustic and beautiful in appearance with a skilful blend of cow and goat milk. The flavour has an outstanding depth and nice rounded balance with a grassy sweetness that lingers on in the pleasantly long finish.
Due to a shortage of goat milk in Dalmatia, Šime Heat Treatment: Pasteurised Gligora created a new mixed milk cheese by adding regional cow milk and creating Dinarski sir Age: 4 months + (from Dinara) in 2010. After resoundingly positive Rennet type: Microbial feedback from local sales , production quickly increased and the overall quality developed. From 2012 to 14 Dinarski sir won 2 Silver and a Bronze at the Global Cheese Awards, and at the 2013 at the World Cheese Awards it was voted as the best mixed milk cheese in the world with a Super Gold Medal. In addition, during the live final of the best 15 cheeses of the world, Croatia’s new beloved cheese was voted the Best Central & Eastern European Cheese for 2013. The same trophy and Super Gold were reclaimed again in 2014, where Dinarski sir proved its consistent high quality by finishing overall runner-up champion cheese of the world from almost 3000 entries.
Dinarski Sir extra mature Hard, aged mixed cow and goat milk cheese from the Dinaric mountain range Ingredients: cow & goat milk, dairy culture, rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
Imagine the current runner up Champion cheese of the world, lovingly aged by Gligora’s deft affeniur team and released for sale at optimum condition. Strenght: 4* Type: Hard Milk Type: Cow, goat Region: Dinaric mountains Heat Treatment: Pasteurised
Hints of caramel and butterscotch with the added layers of savoury sweetness ensure there's no other mixed milk cheese quite as deep in flavour. All the flavours that you want from a well aged mixed milk cheese are present in this extra mature version of Dinarski sir.
From an area of Croatia known as Juzni Teren (Southern pastures), Gligora work closely with Age: 8 months + family cattle farmers in a rich area of agricultural Rennet type: Microbial farmland, stretching some 150 km along the border with Bosnia and traversing the beautiful Dinaric mountain range. The cattle are free range and enjoy a diet of alpine grasses and subterranean clover. Whilst those in costal farms which are subject to the warm Adriatic breeze, graze on Persian and Alfalfa grass. Each smallholding has between 20 and 100 heads of cattle from which milk is collected daily.
Žigljen Zigljen
Hard, mixed Dalmatian cow and sheep milk Ingredients: sheep & cow milk, dairy culture, rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
A gorgeous cheese full and deep with flavour. The Dalmatian cow milk shines through with the sheep milk in the background, a wonderful robust balance of flavours. Strenght: 3* Type: Hard Milk Type: Cow, sheep Region: Dalmatia Heat Treatment: Pasteurised
Aged for a minimum of 4 months, Zigljen is an excellent and original blend of Dalmatian cow (80%) and sheep (20%) milk. The deep yellow rind gives way to an almost granular texture with an intense and complex taste. Expect a slightly spicy finish.
Both the cow and sheep milk come from the Dalmatian hinterland from carefully selected Age: 4 months + family farms where natural grasses and hey are Rennet type: Microbial used. A personal creation of master cheese maker Ivan Gligora, who in the early days of Sirana Gligora would buy Dalmatian cow milk to mix with Pag sheep milk when he couldn't source enough for the production of Paski sir - thus his first new cheese was born and named after the ferry port from the island to the mainland. Today both the cow and sheep milk come from the Dalmatian hinterland and the recipe and method is much improved. Crowned Best Mixed Milk Cheese in the World in 2011 at the World Cheese Awards in the UK.
Žigljenextra marure Zigljen
Hard, aged mixed Dalmatian cow and sheep milk Ingredients: sheep & cow milk, dairy culture, rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
Matured for an extended period and released for sale after 8 months, Žigljen is an excellent and original blend of Dalmatian cow and sheep milk. Strenght: 3* Type: Hard Milk Type: Cow, sheep Region: Dalmatia Heat Treatment: Pasteurised Age: 4 months + Rennet type: Microbial
This extra mature version carries added complexity and strength while the texture is much harder and crumbly, yet somehow more creamy with a slight crunchiness. The balance between sweet and salt is incredible and you'll savour the complex finish to the last, utterly superb. The cattle are free range and enjoy a diet of alpine grasses and subterranean clover. Whilst those in costal farms which are subject to the warm Adriatic breeze, graze on Persian and Alfalfa grass.
Both the cow and sheep milk come from the Dalmatian hinterland from carefully selected family farms where natural grasses and hey are used. A personal creation of master cheese maker Ivan Gligora, who in the early days of Sirana Gligora would buy Dalmatian cow milk to mix with Pag sheep milk when he couldn't source enough for the production of Paski sir - thus his first new cheese was born and named after the ferry port from the island to the mainland. Today both the cow and sheep milk come from the Dalmatian hinterland and the recipe and method is much improved. Crowned Best Mixed Milk Cheese in the World in 2011 at the World Cheese Awards in the UK.
Kolan Hard, Dalmatian cow milk cheese Ingredients: cow milk, dairy culture, rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
Aged a minimum 3 months, Croatia’s premier cow milk cheese has a hard yellow to orange thick rind which opens to a firm, light yellow interior with a slightly buttery aroma. Strenght: 2* Type: Hard Milk Type: Cow Region: Dalmatian hinterland Heat Treatment: Pasteurised Age: 3 months +
The taste is fresh and light but with depth where you can find distinctive grassy undertones with a smooth and flavoursome finish. The cow milk used in our Kolan cheese is from black and red Simmental herds from the Zadar hinterland.Croatia’s premier Dalmatian cow milk cheese
Gligora’s top selling cheese in Croatia and first produced in 1996 using a recipe created by master Rennet type: Microbial cheese maker Ivan Gligora. Since then, Gligora have worked closely with the family cattle farmers in the Dalmatian hiterland who specialise in Black and Red Simmental herds. As a result the milk quality has improved and Gligora helped to sustain a traditional husbandry practice which has extended for generations.
Kolan extra mature Hard, aged Dalmatian cow milk cheese Ingredients: cow milk, dairy culture, rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
Super Gold Medal winner and first in class at the World Cheese Awards 2014, Croatia’s premier Dalmatian cow milk cheese aged for 8 months. Strenght: 3* Type: Hard Milk Type: Cow Region: Dalmatian hinterland Heat Treatment: Pasteurised Age: 8 months +
This extra mature version of our premier cow milk cheese is much more dense and brittle. As a result the taste is bursting with Dalmatian character demonstrating the extraordinary terroir of an area of undoubted outstanding beauty. The buttery aroma gives way to light caramel notes with a nutty mouth feel and robust finish. This cheese calls for a plumb and apple jam for a perfect pairing.
Gligora’s top selling cheese in Croatia and first Rennet type: Microbial produced in 1996 using a recipe created by master cheese maker Ivan Gligora. Since then, Gligora have worked closely with the family cattle farmers in the Dalmatian hiterland who specialise in Black and Red Simmental herds. As a result the milk quality has improved and Gligora helped to sustain a traditional husbandry practice which has extended for generations. Today there is no doubting the quality of Kolan extra mature - as testified by the Super Gold medal awarded at the 2014 World Cheese Awards!
Sir s tartufima Hard, Dalmatian cow milk cheese with black Istrian truffles Ingredients: cow milk, truffles (3%) dairy
culture, rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
Select Dalmatian cow milk infused with a generous helping of first class black Istrian truffles and expertly cured for one month. Strenght: 4* Type: Hard Milk Type: Cow Region: Dalmatian hinterland
A thin straw coloured rind opens to a firm yet supple texture which presents an interesting black bloom of freshly grated truffles. Expect an intense truffle flavour and aroma which is subtly offset by the Dalmatian cow milk.
Master cheese maker Ivan Gligora pioneered cheeses with additions in Croatia and this is by far his best example. By selecting the best Croatian Age: 1 month + producer of black truffles from the famed Motovun Rennet type: Microbial forest on the Istrian peninsula, Gligora ensured the highest possible quality of ingredients was extended not just for the milk, but also these celebrated black truffles which perfectly compliment this cheese cheese. A 2 star Gold medal at the 2012 Great Taste Awards was followed by a Silver at the 2013 World Cheese Awards.
Heat Treatment: Pasteurised
Sir Sir s ružmarinom ruzmarinom Hard, Dalmatian cow milk cheese with fresh coastal rosemary Ingredients: cow milk, rosemary, dairy
culture, rennet, table salt. Composition: Min 60% dry matter, Min. 45% fat in dry matter
Select Dalmatian cow milk cheese pressed and aged coated with fresh wild rosemary leaves from Dalmatian coastal regions. Strenght: 3* Type: Hard Milk Type: Cow Region: Dalmatian hinterland Heat Treatment: Pasteurised
During the 2 months of aging, the cheese is imbune with the bite of the fresh herbs, with the rosemary flavour permeating to the very centre of the cheese. Savour a most exceptionally buttery, slightly salty and herbivorous taste which typifies the quality of fresh Dalmatian ingredients.
First produced in 2010 but only sold locally on the Island of Pag until the right producer of wild Age: 2 month + rosemary could be found. You’ll see from the taste Rennet type: Microbial that the wait was worth it, as this incredibly strong Dalmatian rosemary truly empowers this worthy and memorable cheese. Pairs beautifully with a sour cherry jam and a bottle of Plavac mali from the Island of Hvar - if you’re lucky enough to find it.