Gourmet Adriatic Product Brochure

• FREE DELIVERY -direct from the producer

• Featuring the currentRUNNER-UP CHAMPIONcheese of the world -DINARSKI SIR

• The best ever prices forCROATIA’S BELOVEDPAŠKI SIR

• New and traditionalcheeses EXCLUSIVE to theUK market

• AUTHENTIC & UNIQUE,fresh albumin cheesedelivered direct Gourmet Adriatic

4 Limefield TerraceManchester 19

simon.o.kerrgmail.com07946 008869

exclusive UK distributor of great Croatian cheese

Island of Pag cheeseau

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The Gligora family have been producingtraditional and award-winning artisancheese on the Island of Pag for almost 100years.

Today, from their state of the art facilities,they produce amongst others, the current

RUNNER UP WORLDCHAMPION CHEESE OFTHE WORLD and the BESTCENTRAL & EASTERNEUROPEAN CHEESETROPHY WINNER from the

2014 World Cheese Awards.

Having grown from a one man operationin 1995 established by the master cheesemaker Ivan Gligora, to becoming one ofthe worlds most awarded dairies crafting

cheese in some of the most sophisticatedfacilities in Central Europe.

Sirana Gligora produce over 450 tonnes ofartisan cheese annually and of the 20products available, 5 are major awardwinners and have amassed an amazing 42medals and trophies between them in thelast 5 years.

Having spent 5 years living andworking on the Island of Pag withSirana Gligora,are in a unique position to unveilCroatian cheese to the UK market.

By taking advantage of direct communication withthe master cheese maker and affineur, we are able tooffer Gligora cheese in peak condition at prices neverbefore available.

Master cheese makers

at a glance

SheepPaški sirPaški sir raw

mixedDinarski sirŽigljen

cowKolanTežacki sirKravlji sir iz luga

goatKozlar

with additions..Sir s tartufimaSir s ružmarinom

limited editionSir s maslinove komineSir iz mošta

A wonderfully tasteful sheep milk cheese that brings a fulland complex flavour to the palate and melts nicely in themouth.

Undoubtedly Croatia’s most famous cheese, Paškisir is produced exclusively from the milk of anindigenous breed of local sheep, who roam freelyon the rocky pastures of the Island of Pag wherean abundance of wild and aromatic herbs flourish.Authentic and unique, Paski sir is a pure delightand displays quality in the making, leaving a longand pleasant aftertaste to savour. A yellowishcreamy colour with farmhouse aromas, this cheesehas a well balanced texture, taste, aroma and finish,and is delightfully tasty.

Paski sir has been produced on the Island of Pag for 2000 years. The Gligora family havebeen making artisan Paški sir in the village of Kolan since 1918, and since 1995 throughthe commercial dairy Sirana Gligora. Since 1995, Ivan Gligora's Paški sir has woncountless awards including the Best New Cheese Trophy and 3 Super Gold Medals at theWorld Cheese Awards and the covered Crystal Award for outstanding quality andconsistency from the International Taste & Quality Institute in Brussels.

Paski sirHard, Island of Pag sheep milk cheese

Ingredients: sheep milk, dairy culture,rennet, table salt. Composition: Min 60%dry matter, Min. 45% fat in dry matter

Strenght: 3*

Type: Hard

Milk Type: Sheep

Region: Island of Pag, Croatia

Heat Treatment: Thermised

Age: 6 months +

Rennet type: Microbial

Strenght: 5*

Type: Hard

Milk Type: Sheep


Heat Treatment: Raw

Age: 6 months +


Raw milk Paški sir carries an incredible rich character all ofit's own, and the skill of the cheese makers really comes intothe fore.

Even by controlling the many variables inproduction, the results of this astonishing cheeseare often vastly different depending upon theseasonal flora. But Paški sir raw always has aunique personality all of it’s own.

All the milk for Paski sir comes exclusively fromlocal free range sheep on the Island of Pag. All theshepherds are small holders and many of whichcome from generations of traditional familyhusbandry practices. With-out exception, all thesheep are kept outside on the pastures throughoutthe year and are hand milked twice daily duringthe season.

In this raw milk version, the heat treatment process is forgone which allows the fullpotential of the milk and terroir of Pag to imbue into this incredibly powerful cheese.Expect strong grassy and herbal notes, extreme strength and an incredible finish.

Paski sir RawHard, raw Island of Pag sheep milk cheese


In limited quantities, Gligora’s team of expert affineurshand select wheels of Paški sir to be specially reserved andmatured for a minimum of 12 months.

All the characteristics you would expect fromGligora’s Paški sir are present and in this well agedversion, and the hallmarks of Gligora’s expertiseare evident in the crunchy protein crystalsthroughout. A fuller, more well balanced androbust aged sheep milk cheese than anything elseon the market. Expect an exceptionally long finishthat will leave you with moreish desires.

Today at Gligora in their limestone caves, theclimate is fully controlled to optimum conditionswhere local knowledge is infused with the latest

dairy technology. Traditionally, Paški sir would have been aged in ash for preservation oralternatively submerged in wine must which has a profound effect upon the taste. Bothpractices have recently been re awoken by the Gligora team to an incredible effect and youcan discover them too through Gourmet Adriatic.

Strenght: 5*

Type: Hard

Milk Type: Sheep


Heat Treatment: Thermised

Age: 12 months +


Paski sir extra matureHard, aged Island of Pag sheep milk cheese


The current runner-up champion cheese of the world at theWorld Cheese Awards 2014. Produced exclusively fromcow and goat milk from the Dinaric mountain region…

in southern Croatia. Rustic and beautiful inappearance with a skilful blend of cow and goatmilk. The flavour has an outstanding depth andnice rounded balance with a grassy sweetness thatlingers on in the pleasantly long finish.

Due to a shortage of goat milk in Dalmatia, ŠimeGligora created a new mixed milk cheese by add-ing regional cow milk and creating Dinarski sir(from Dinara) in 2010. After resoundingly positivefeedback from local sales , production quicklyincreased and the overall quality developed.

From 2012 to 14 Dinarski sir won 2 Silver and a Bronze at the Global Cheese Awards,and at the 2013 at the World Cheese Awards it was voted as the best mixed milk cheese inthe world with a Super Gold Medal. In addition, during the live final of the best 15 cheesesof the world, Croatia’s new beloved cheese was voted the Best Central & Eastern EuropeanCheese for 2013. The same trophy and Super Gold were reclaimed again in 2014, whereDinarski sir proved its consistent high quality by finishing overall runner-up championcheese of the world from almost 3000 entries.

Strenght: 3*

Type: Hard

Milk Type: Cow, goat

Region: Dinaric mountains

Heat Treatment: Pasteurised

Age: 4 months +


Dinarski sirHard, Mixed cow and goat milk cheese from theDinaric mountain range

Ingredients: cow & goat milk, dairy culture,rennet, table salt. Composition: Min 60%dry matter, Min. 45% fat in dry matter

Imagine the current runner up Champion cheese of theworld, lovingly aged by Gligora’s deft affeniur team andreleased for sale at optimum condition.

Hints of caramel and butterscotch with the addedlayers of savoury sweetness ensure there's no othermixed milk cheese quite as deep in flavour. All theflavours that you want from a well aged mixed milkcheese are present in this extra mature version ofDinarski sir.

From an area of Croatia known as Juzni Teren(Southern pastures), Gligora work closely withfamily cattle farmers in a rich area of agriculturalfarmland, stretching some 150 km along the borderwith Bosnia and traversing the beautiful Dinaric

mountain range. The cattle are free range and enjoy a diet of alpine grasses andsubterranean clover. Whilst those in costal farms which are subject to the warm Adriaticbreeze, graze on Persian and Alfalfa grass. Each smallholding has between 20 and 100heads of cattle from which milk is collected daily.

Dinarski Sir extra matureHard, aged mixed cow and goat milk cheese from theDinaric mountain range

Ingredients: cow & goat milk, dairy culture,rennet, table salt. Composition: Min 60%dry matter, Min. 45% fat in dry matter

Strenght: 4*

Type: Hard

Milk Type: Cow, goat

Region: Dinaric mountains


Age: 8 months +


A gorgeous cheese full and deep with flavour. TheDalmatian cow milk shines through with the sheep milk inthe background, a wonderful robust balance of flavours.

Aged for a minimum of 4 months, Zigljen is anexcellent and original blend of Dalmatian cow(80%) and sheep (20%) milk. The deep yellow rindgives way to an almost granular texture with anintense and complex taste. Expect a slightly spicyfinish.

Both the cow and sheep milk come from theDalmatian hinterland from carefully selectedfamily farms where natural grasses and hey areused. A personal creation of master cheese makerIvan Gligora, who in the early days of Sirana Gligo-

ra would buy Dalmatian cow milk to mix with Pag sheep milk when he couldn't sourceenough for the production of Paski sir - thus his first new cheese was born and namedafter the ferry port from the island to the mainland. Today both the cow and sheep milkcome from the Dalmatian hinterland and the recipe and method is much improved.Crowned Best Mixed Milk Cheese in the World in 2011 at the World Cheese Awards inthe UK.

Ingredients: sheep & cow milk, dairy culture,rennet, table salt. Composition: Min 60%dry matter, Min. 45% fat in dry matter

Strenght: 3*

Type: Hard

Milk Type: Cow, sheep

Region: Dalmatia


Age: 4 months +


Hard, mixed Dalmatian cow and sheep milk

ZigljenŽigljen

Matured for an extended period and released for sale after8 months, Žigljen is an excellent and original blend ofDalmatian cow and sheep milk.

This extra mature version carries added complexityand strength while the texture is much harder andcrumbly, yet somehow more creamy with a slightcrunchiness. The balance between sweet and salt isincredible and you'll savour the complex finish tothe last, utterly superb.

The cattle are free range and enjoy a diet of alpinegrasses and subterranean clover. Whilst those incostal farms which are subject to the warm Adriaticbreeze, graze on Persian and Alfalfa grass.

Both the cow and sheep milk come from the Dalmatian hinterland from carefully selectedfamily farms where natural grasses and hey are used. A personal creation of master cheesemaker Ivan Gligora, who in the early days of Sirana Gligora would buy Dalmatian cowmilk to mix with Pag sheep milk when he couldn't source enough for the production ofPaski sir - thus his first new cheese was born and named after the ferry port from theisland to the mainland. Today both the cow and sheep milk come from the Dalmatianhinterland and the recipe and method is much improved. Crowned Best Mixed MilkCheese in the World in 2011 at the World Cheese Awards in the UK.

Ingredients: sheep & cow milk, dairy culture,rennet, table salt. Composition: Min 60%dry matter, Min. 45% fat in dry matter

Strenght: 3*

Type: Hard

Milk Type: Cow, sheep

Region: Dalmatia


Age: 4 months +


Hard, aged mixed Dalmatian cow and sheep milkZigljen extra marureŽigljen

Aged a minimum 3 months, Croatia’s premier cow milkcheese has a hard yellow to orange thick rind which opensto a firm, light yellow interior with a slightly buttery aroma.

The taste is fresh and light but with depth whereyou can find distinctive grassy undertones with asmooth and flavoursome finish.

The cow milk used in our Kolan cheese is fromblack and red Simmental herds from the Zadarhinterland.Croatia’s premier Dalmatian cow milkcheese

Gligora’s top selling cheese in Croatia and firstproduced in 1996 using a recipe created by mastercheese maker Ivan Gligora. Since then, Gligora

have worked closely with the family cattle farmers in the Dalmatian hiterland whospecialise in Black and Red Simmental herds. As a result the milk quality has improvedand Gligora helped to sustain a traditional husbandry practice which has extended forgenerations.

Strenght: 2*

Type: Hard

Milk Type: Cow

Region: Dalmatian hinterland


Age: 3 months +


Ingredients: cow milk, dairy culture, rennet,table salt. Composition: Min 60% drymatter, Min. 45% fat in dry matter

Hard, Dalmatian cow milk cheese

Kolan

Super Gold Medal winner and first in class at the WorldCheese Awards 2014, Croatia’s premier Dalmatian cow milkcheese aged for 8 months.

This extra mature version of our premier cow milkcheese is much more dense and brittle. As a resultthe taste is bursting with Dalmatian characterdemonstrating the extraordinary terroir of an areaof undoubted outstanding beauty. The butteryaroma gives way to light caramel notes with a nuttymouth feel and robust finish. This cheese calls fora plumb and apple jam for a perfect pairing.

Gligora’s top selling cheese in Croatia and firstproduced in 1996 using a recipe created by mastercheese maker Ivan Gligora. Since then, Gligora

have worked closely with the family cattle farmers in the Dalmatian hiterland whospecialise in Black and Red Simmental herds. As a result the milk quality has improvedand Gligora helped to sustain a traditional husbandry practice which has extended forgenerations. Today there is no doubting the quality of Kolan extra mature - as testifiedby the Super Gold medal awarded at the 2014 World Cheese Awards!

Ingredients: cow milk, dairy culture, rennet,table salt. Composition: Min 60% drymatter, Min. 45% fat in dry matter

Strenght: 3*

Type: Hard

Milk Type: Cow



Age: 8 months +


Hard, aged Dalmatian cow milk cheeseKolan extra mature

Select Dalmatian cow milk infused with a generous helpingof first class black Istrian truffles and expertly cured for onemonth.

A thin straw coloured rind opens to a firm yetsupple texture which presents an interesting blackbloom of freshly grated truffles. Expect an intensetruffle flavour and aroma which is subtly offset bythe Dalmatian cow milk.

Master cheese maker Ivan Gligora pioneeredcheeses with additions in Croatia and this is by farhis best example. By selecting the best Croatianproducer of black truffles from the famed Motovunforest on the Istrian peninsula, Gligora ensured thehighest possible quality of ingredients was extended

not just for the milk, but also these celebrated black truffles which perfectly complimentthis cheese cheese. A 2 star Gold medal at the 2012 Great Taste Awards was followed bya Silver at the 2013 World Cheese Awards.

Ingredients: cow milk, truffles (3%) dairyculture, rennet, table salt. Composition: Min60% dry matter, Min. 45% fat in dry matter

Strenght: 4*

Type: Hard

Milk Type: Cow



Age: 1 month +


Hard, Dalmatian cow milk cheese withblack Istrian truffles

Sir s tartufima

Select Dalmatian cow milk cheese pressed and aged coatedwith fresh wild rosemary leaves from Dalmatian coastalregions.

During the 2 months of aging, the cheese is imbunewith the bite of the fresh herbs, with the rosemaryflavour permeating to the very centre of the cheese.Savour a most exceptionally buttery, slightly saltyand herbivorous taste which typifies the quality offresh Dalmatian ingredients.

First produced in 2010 but only sold locally on theIsland of Pag until the right producer of wildrosemary could be found. You’ll see from the tastethat the wait was worth it, as this incredibly strongDalmatian rosemary truly empowers this

worthy and memorable cheese. Pairs beautifully with a sour cherry jam and a bottle ofPlavac mali from the Island of Hvar - if you’re lucky enough to find it.

Strenght: 3*

Type: Hard

Milk Type: Cow



Age: 2 month +


Ingredients: cow milk, rosemary, dairyculture, rennet, table salt. Composition: Min60% dry matter, Min. 45% fat in dry matter

Hard, Dalmatian cow milk cheese withfresh coastal rosemary

Sir s ruzmarinomSir s ružmarinom

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