Paski sir is a hard, aged cheese matured for at least 4 months, although manufacturers can offer it at various maturation periods from the minimum to 1.5 years.
Since Croatia doesn’t allow the production of animal rennet, Paski sir is made with the help of microbial rennet, thus making it a vegetarian cheese. One of the most reputed cheeses from the Croatian Island of Pag, Paski sir is produced from a unique breed of small sheep, Paska Ovca - known for their intensely salty and limited milk output. Set-cookie: 18b13=, Sremski Karlovci: See 120 unbiased reviews of Pasent, rated 4.5 of 5 on TripAdvisor and ranked #1 of 10 restaurants in Sremski Karlovci.
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