Croatian Cheese Paški Sir Earns PDO Status

Long Island City, NY, December 2, 2019 – Forever Cheese is pleased to announce that the European Union has approved a Protected Designation of Origin (PDO) for Paški Sir, their premier sheep’s milk cheese from the island of Pag, Croatia. The celebrated cheese will join the ranks of other food products and wines protected by the EU for their strong connection to the place where they are made. Strict regulations ensure that the traditions behind the cheesemaking, including raw materials, environmental factors, production process, and location, are safeguarded. Paški Sir is the first Croatian cheese to earn such a distinction, held by other essential European cheeses such as Parmigiano Reggiano, Pecorino Romano, and Manchego. Forever Cheese has imported the cheese to the U.S. from their partner Paška Sirana for nine years.

Paška Sirana Marketing Director Martina Pernar explains: “This is a historical moment for all of us Paški Sir cheese producers because for us, this is not just a cheese. Paški Sir, for us, is more than food, more than cheese. We feel it is a part of our tradition, part of our identity, something that we are very proud of.” The quest for a Protected Designation of Origin started over 14 years ago, when her father, Ante Pernar, founded a Paški Sir cheesemakers association whose aim was to protect the cheese both nationally and beyond. More recently, the second generation of island cheesemakers, including Martina and her brother Damir, pushed to complete the process on the European level and obtain the certification for their families’ cheese. The PDO officially recognizes the great importance of the cheese and the place in which it is made.

Michele Buster, co-owner of importer Forever Cheese, first encountered the cheese on a trip to Croatia in 2005. Though she was not sourcing cheese at the time, the Paški Sir she tasted in Pag stayed on her mind and inspired a crusade to bring the cheese to the U.S. Because Paški Sir had never been sold outside of Croatia and was in limited supply, the producers were initially reluctant; however, after persevering for five years, Forever Cheese began importing cheese from Paška Sirana, marking the first time the cheese was available to American consumers. “My heart is bursting with pride upon seeing that Paški Sir has finally obtained PDO status,” said Buster. “It is such a special cheese and is more than worthy of such respect and reverence.”

Paški Sir is made exclusively with milk from the native Pag sheep, the Paška Ovca. These animals spend their days outside grazing the rocky outcroppings for windswept and salt-covered wild herbs. There are 331 species of plants on the island that the sheep eat, including sage, fennel, thyme, and yarrow, and these contribute to the intense aroma and flavor unique to the cheese. Paška Sirana collects milk from 2,500 of these low-yielding sheep, which produce just a half liter of milk per day. It takes milk from up to 12 sheep to make one five-pound wheel of golden Paški Sir. According to the PDO, the cheese must be aged a minimum of 60 days, but Forever Cheese selects wheels aged one year to highlight what they consider the best characteristics of this exceptional cheese: a firm, crystalline texture, pleasantly sheepy aroma and intense butterscotch flavor.

To learn more about Forever Cheese, visit their website at forevercheese.psdcoding.co. Forever Cheese products are available at specialty food stores and cheese shops throughout the U.S.

About Forever Cheese: Forever Cheese imports artisan cheeses and accompaniments from Italy, Spain, Portugal, and Croatia. It is driven by its passion for discovering exceptional products, many of which are sold under the brand name Mitica®. The company pioneered important products that are now integral to today’s market, including Drunken Goat®, Genuine Fulvi® Pecorino Romano, Mitica® Marcona Almonds, and Mitica® Fig and Date Cakes. Founders Michele Buster and Pierluigi Sini personally hand-select each item directly from their producers. It is their goal to have each one taste as if you were eating it in its native country.

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