TRAVEL REPORT:
At the 6th Annual “Days of Croatian Cheese” festival held at Gligora Dairy on Pag Island on 22 October 2011, we were invited to partake in a tour of the dairy, led by Director of Operations Šime Gligora, son of founder Ivan Gligora. Šime explained the cheese making process, which begins at the reception of milk from local Pag Island farmers. After processing, the milk is pasteurized to remove additional negative bacteria. The milk is then transferred into cheese vats, where the heart of production takes place: Rennet is added to aid the coagulation process, and the mixture is blessed. After the mixture has had time to set into a curd-like consistency, it is molded and pressed into cylindrical containers. The young cheese is then immersed in brine for one complete day, and is set out to dry before being transferred to the basement “cave” for ageing, and later, packaging for sale.
Read the full article on Croatian Chronicle Network.
Read about Gligora cheese on Taste of Croatia.
And check out my blog, P.S. from Pag.
