The two qualities that distinguish Pag cheese from all the others are its solidity and saltiness. The essential oils give it specific taste and fragrance. On the island of Pag sheep graze on the hills where the grass is salted (salt being brought in by the Bora). Because of this kind of pasture, Pag cheese has a recognizable flavour. The new cheese can be purchased during the first winter and spring months.
The old cheese is rarely found because of the big market demands. The new cheese is much softer and tastes lighter than the old one. However, old cheese is very good grated. Pag cheese should be oiled, wrapped in a cloth and kept in a dark, airy place.
Pag lamb is best through January, February and March, during the milking drain period. Lamb’s meat is taken from the lambs that weigh 7 - 10 kilos. This is done specifically for the exquisitely soft meat. It is best roasted with potatoes or grilled.
“Baškotini” are a kind of crunchy biscuits made only in Pag, in the Benedictine convent of St. Margarita, in Jose Felicinoviæ Street. “Baškotini” are very tasty and fragrant. The tradition of baking them is very old. They can be eaten as they are or dipped in a white coffee.