8 Croatian Cheeses You Should Know
Croatia
Croatia’s cheese tradition is rich, regional, and still largely undiscovered. From the squeaky škripavac of the mountains to rustic cheeses aged in lambskin, these cheeses tell the story of the country’s diverse landscapes and rural life.
Paški sir from Pag is the best known and most awarded internationally, but many other traditional cheeses are still crafted by hand on small farms. Artisanal options fill in the in-between for a revival of cheesemaking across the country.
As interest grows in local food heritage, these distinctive cheeses are gaining long-overdue attention. Small family farms and artisanal dairies are leading the way, blending traditional techniques with modern curiosity to define what Croatian cheese can be. This guide describes some of what you’d expect on a visit to Croatia for cheese, with the understanding that small producers may have something unique for you to taste upon arrival.
Paški Sir (Pag Cheese)
Paski Sir photo credit Forever Cheese
Paški sir is Croatia’s most famous cheese, with numerous awards to its name at international cheese contests. This hard sheep’s milk cheese is made exclusively on the island of Pag, a place many describe as resembling the surface of the moon. The sheep milked for Pag cheese have grazed on the herbaceous, hardy plants that grow along its rocky landscapes since at least the 1770s, although some evidence takes the island’s cheesemaking back much further.
Production is seasonal, limited from January to June, to align with the natural milking season of Pag’s sheep. “Many are still milked by hand,” said Dora Smrndić of Sirana Gligora, a flagship producer of Paški sir and other variations. Fresh milk is collected daily from over 100 family farms across Pag and brought to dairies like Sirana Gligora for processing.
The raw milk is heated or processed raw, depending on the season, and coagulated with the natural animal rennet until curds form. The curds are then cut, placed into molds, salted, and left to mature. Aging varies by producer. Younger cheeses are available after just 60 days. Older cheese are left to age from 6-18 months. Artisanal producers often rub the rind with olive oil during aging.
The result is a dense, nutty, and slightly tangy cheese with a firm texture and a flavor that has been compared to Parmigiano-Reggiano or Manchego. It “melts in the mouth, with complex aromatic notes that reflect the wild herbs and salty island air of Pag,” Smrndić said. Pag cheese, which enjoys Protected Designation of Origin (PDO) status, is commonly eaten on a cheese board with olives and pršut, a dry-cured ham, and paired with local wines.
Paška Skuta
Paška Skuta
Paška skuta is a soft, fresh whey cheese also made on the island of Pag. It’s traditionally made from the sheep’s milk whey left over after making Paški sir, although some variations may add small amounts of whole milk or cream for a richer texture.
After the curds for Paški sir are removed, the remaining whey is gently reheated. After reaching the desired temperature, residual proteins coagulate into a fine, creamy curd, which is then drained and lightly salted. The result is a delicate, moist cheese with a mild, slightly sweet flavor and a soft, crumbly texture. You may even taste some of those herbaceous notes from the grazing sheep. It’s typically not aged and eaten fresh, often within a few days.
This light, delicate, simple cheese is quite versatile. Traditionally, ricotta-like Paška skuta is served with honey, fresh herbs, or olive oil, or used as a filling for pastries and savory dishes. On Pag, you may even see a daily practice of starting the day with a black coffee and pieces of skuta floating in the cup for an island cure-all targeting immune system health.
Škripavac
Škripavac
Škripavac is a fresh cow’s milk cheese from the Lika, Gorski Kotar, and Kordun regions. Its claim to fame is in its name. The Croatian word “škripati,” a variation on “squeaking,” is a reference to its rubbery texture that squeaks against your teeth when eaten.
To make Škripavac, producers gently warm raw or lightly pasteurized cow’s milk, which is then coagulated until soft curds form. (Some producers add a little goat’s milk to the mixture for a stronger flavor.) These curds are cut and gently stirred, allowing some whey to drain naturally. This isn’t heavily pressed, so it retains much of its moisture, giving it its signature squeak.
This soft, white cheese has a mild, milky taste and is traditionally eaten fresh as-is, sliced with bread. It can also be grilled or pan-fried until golden and served with bread and smoked meats or as a sandwich and salad topper.
Sir iz Mišine
Sir iz Mišine
The uniqueness of Sir iz mišine, an ancient cheese from the Dalmatian hinterland, is in its production. This one is aged not in cellars or on shelves, but in tightly-sewn, dehydrated lambskin. Methods haven’t changed for centuries as a way to capture the essence of pastoral life in Dalmatia.
Ivan Sarić of family-run dairy Sirana Ipak said the cheese was the result of necessity. With no refrigeration but plentiful access to animal skins, shepherds came up with the idea of cured lambskins as natural storage vessels. This gave the cheese some protection from the elements during migrations, but also infused it with an earthy character that remains its signature.
Versions of the cheese today are made with either sheep’s milk or a combination of milk from local cows and sheep. At Sirana Ipak, which specializes in traditional Croatian cheeses like Sir iz mišine in the village of Pakovo Selo, the cheese is made from milk from the family’s herd and trusted local farms to continue the tradition. The milk is then curdled using natural rennet, pressed, salted, and then tightly wrapped in a carefully cleaned and dried lambskin. Skins are then sewn shut to age for a minimum of 45 days.
The finished product is crumbly but rich, with a slightly oily surface. Sarić described its flavor as “wild, almost primal.” It’s salty and tangy with a long, spicy finish, which may mean it can be a little intense for newcomers to the cheese.
It’s typically sliced and paired with rustic bread, cured meats, or raw honey and figs. It’s often served with a strong red wine that complements its boldness. “Cutting through the lambskin casing is an event in itself,” Sarić said. “The cheese is often brought to the table whole, then opened like a treasure chest to reveal its golden interior.
Miješani sir
Miješani sir
Miješani sir translates literally to “mixed cheese,” as it’s traditionally a blend of different types of milk. At Vesna Loborika, a cheese farm in the Istrian village of Loborika known for award-winning hard cheeses like Pegula and Rici, the cheese is made from a blend of cow’s and sheep’s milk.
As with many of the country’s rural cheeses, the idea of the blend came from necessity. Historically, families in Istria may have had only a single cow and a few sheep, so combining milk made sense. “That practical approach gave rise to a cheese that became a signature of the region,” said Tone Grubešić, the managing director at Vesna Loborika.
The production process mirrors that of semi-hard cheeses. The milk is warmed and coagulated with rennet. The curds are cut and gently pressed, then salted and aged for several weeks to a few months.
The blend of milks results in a uniquely layered flavor profile. Grubešić said the sheep’s milk brings richness and intensity, while the cow’s milk softens and balances the flavor. Aging adds complexity without losing that rustic, familiar character. The texture is firm yet still creamy,
Miješani sir is typically enjoyed sliced with bread, olives, or smoked meats. In Istria, cheese is traditionally served with local dried sausages, Istrian prosciutto, and a drizzle of extra virgin olive oil.
Prgica
Croatia Turoš
Prgica, also known as turoš, is a Croatian cheese from the northern regions of Podravina and Međimurje. This one is known for its distinctive shape, as it’s traditionally rolled into a pointed cone. Some producers even press the cheese further to flatten the base and refine the tip.
This technique has been passed down through generations. It starts with fresh cow’s milk curd that is drained and lightly salted. The cheese is then left to rest and firm up a fit. Once it’s moldable, small portions are taken and shaped manually by rolling the curd in one hand and pressing it into the desired shape with the other. True cheese artisans haven’t turned to machinery as processes have evolved, keeping the tradition alive.
After it’s shaped, the cones may be rolled in spices like ground paprika or chili powder, depending on the producer, and then left to dry by hanging or resting on a cloth. The cone shape comes in handy here. It helps the cheese dry evenly and thoroughly, a perk that was important in the days before refrigeration.
Prgica is typically served with bread and onions or crumbled over savory dishes. Unfortunately, while it remains a regional specialty that reflects the country’s rural traditions, it can be hard to find outside of local markets and small farms.
Dinarski Sir
Dinarksi
This one doesn’t have centuries’ worth of tradition behind it, but it’s an example of using Croatian inspiration to create something new (and award-winning). Dinarski sir is a mixed-milk cheese made from a combination of cow’s and goat’s milk. It has been produced since 2009 by flagship Sirana Gligora as a response to a surplus at the dairy of goat cheese.
This semi-hard to hard cheese reflects both the rugged terrain and pastoral life of inland Dalmatia and Lika, where herders have long raised mixed livestock. The cow’s milk gives the cheese a creamy body, while goat’s milk adds a slight tang and a more pronounced, earthy aroma.
This one is typically produced using raw or minimally processed milk, coagulated with natural rennet and hand-shaped into rounds. The cheese is then salted and aged for a few weeks up to a few months, resulting in a firm texture and pale yellow interior.
The flavor is balanced, a little nutty and subtly sharp, making it a versatile cheese for cheese boards with olives or pickled vegetables or on pasta. As with all of these cheeses, the flavors this one takes on can vary, depending on what the animals have been grazing on during the season.
Basa
Basa
Basa cheese comes from the mountainous regions of Lika and parts of Gorski Kotar. Traditionally made from the milk of the Buša breed of cow, it can include some sheep’s milk, as well. (Some artisanal producers add goat’s milk to make it a little sharper.)
No matter the blend, the milks are gently heated to encourage natural fermentation. The mixture thickens into a soft, delicate curd, which is then scooped into molds or cloth-linked baskets to drain slowly. The cheese is then lightly salted to enhance flavor and shelf life, but it remains fresh and spreadable, unless a producer wants to age it a bit for a firmer texture. Traditional styles keep this one soft, mild, and creamy, not unlike cream cheese.
Basa is typically consumed within days of production. As it's spreadable, it’s most often eaten on fresh bread or homemade rolls and often paired with olive oil or a sprinkle of paprika. It’s also used as a filling in pastries and pies, or served as a mild side to smoked meats and cured sausages.
Where to Find Croatian Cheeses
Croatian cheeses, while rich in tradition and variety, can be hard to find outside their local regions. Even within those regions, it can be challenging to taste-test some of these unless you happen upon a village market or festival. Specialty shops and online shops for larger producers are available to those within Europe. For travelers, the best way to discover some of these cheeses is to visit small farms and local dairies making both traditional Croatian cheeses and unique variations on the classics with a more modern approach.