Žigljen cheese, produced on Pag Island  has  received an important international award – it is selected among the best cheese in the world, winning the ‘super gold medal’ at the World Cheese Awards 2011 (www.finefoodworld.co.uk/wca)

The winning hard cheese, produces in Gligor’s dairy on Pag, is made entirely from locally sourced sheep and cow milk.

It takes three to six months for Žigljen to fully mature and finally achieve its spicey, characteristic aroma.

This year`s  World Cheese Award gathered over 2500 cheese producers from 30 countries, judged by jury of 200.

Gligora dairy (Sirana Gligora)  homepage:  www.sirena.hr

This is the greatest award so far for this cheese that has thus been included in the circle of seventy top food products in the world.

Pag cheese (Paski sir) is a hard type cheese made from the milk of the autochthon sheep from island of Pag. Pag cheese matures for 6-12 months. It has characteristic piquant taste, particular smell and mildly marble and grained texture. It is yellow inside and has golden yellow rind. It crumbles and melts in the mouth. When grated, Pag cheese is used as an addition to many traditional fish and meat specialties. Pag cheese is in the form of a reel and weighs about two kilos.

Find out more about Pag Cheese at www.sirena.hr + read about Pag Island + check Pag travel directory

The club community of popular night clubs Aquarius, Papaya and  Kalypso, all located at Zrce Beach, Island of Pag are delighted with this news, as previous years there were some problems between autorities and party goers as local authorities wanted parties to switch off music at 3.30 am.

According to the recent changes in law, all clubs that are located out of the populated areas can work 24/7 in period between 01.06 and 01.10.

Well done Kalmeta !!!