Gourmet Adriatic Product Brochure s

• FREE DELIVERY -
direct from the producer
• Featuring the current
RUNNER-UP CHAMPION
cheese of the world -
DINARSKI SIR
• The best ever prices for
CROATIA’S BELOVED
PAŠKI SIR
• New and traditional
cheeses EXCLUSIVE to the
UK market
• AUTHENTIC & UNIQUE,
fresh albumin cheese
delivered direct Gourmet Adriatic
4 Limefield Terrace
Manchester 19
simon.o.kerrgmail.com
07946 008869
exclusive UK distributor of great Croatian cheese

Island of Pag cheeseauthentic&unique
The Gligora family have been producing
traditional and award-winning artisan
cheese on the Island of Pag for almost 100
years.
Today, from their state of the art facilities,
they produce amongst others, the current
RUNNER UP WORLD
CHAMPION CHEESE OF
THE WORLD and the BEST
CENTRAL & EASTERN
EUROPEAN CHEESE
TROPHY WINNER from the
2014 World Cheese Awards.
Having grown from a one man operation
in 1995 established by the master cheese
maker Ivan Gligora, to becoming one of
the worlds most awarded dairies crafting
cheese in some of the most sophisticated
facilities in Central Europe.
Sirana Gligora produce over 450 tonnes of
artisan cheese annually and of the 20
products available, 5 are major award
winners and have amassed an amazing 42
medals and trophies between them in the
last 5 years.

Having spent 5 years living and
working on the Island of Pag with
Sirana Gligora,
are in a unique position to unveil
Croatian cheese to the UK market.
By taking advantage of direct communication with
the master cheese maker and affineur, we are able to
offer Gligora cheese in peak condition at prices never
before available.
Master cheese makers
at a glance
Sheep
Paški sir
Paški sir raw
mixed
Dinarski sir
Žigljen
cow
Kolan
Težacki sir
Kravlji sir iz luga
goat
Kozlar
with additions..
Sir s tartufima
Sir s ružmarinom
limited edition
Sir s maslinove komine
Sir iz mošta

A wonderfully tasteful sheep milk cheese that brings a full
and complex flavour to the palate and melts nicely in the
mouth.
Undoubtedly Croatia’s most famous cheese, Paški
sir is produced exclusively from the milk of an
indigenous breed of local sheep, who roam freely
on the rocky pastures of the Island of Pag where
an abundance of wild and aromatic herbs flourish.
Authentic and unique, Paski sir is a pure delight
and displays quality in the making, leaving a long
and pleasant aftertaste to savour. A yellowish
creamy colour with farmhouse aromas, this cheese
has 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 have
been making artisan Paški sir in the village of Kolan since 1918, and since 1995 through
the commercial dairy Sirana Gligora. Since 1995, Ivan Gligora's Paški sir has won
countless awards including the Best New Cheese Trophy and 3 Super Gold Medals at the
World Cheese Awards and the covered Crystal Award for outstanding quality and
consistency from the International Taste & Quality Institute in Brussels.
Paski sir
Hard, 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 of
it's own, and the skill of the cheese makers really comes into
the fore.
Even by controlling the many variables in
production, the results of this astonishing cheese
are often vastly different depending upon the
seasonal flora. But Paški sir raw always has a
unique personality all of it’s own.
All the milk for Paski sir comes exclusively from
local free range sheep on the Island of Pag. All the
shepherds are small holders and many of which
come from generations of traditional family
husbandry practices. With-out exception, all the
sheep are kept outside on the pastures throughout
the year and are hand milked twice daily during
the season.
In this raw milk version, the heat treatment process is forgone which allows the full
potential 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 Raw
Hard, raw Island of Pag sheep milk cheese

In limited quantities, Gligora’s team of expert affineurs
hand select wheels of Paški sir to be specially reserved and
matured for a minimum of 12 months.
All the characteristics you would expect from
Gligora’s Paški sir are present and in this well aged
version, and the hallmarks of Gligora’s expertise
are evident in the crunchy protein crystals
throughout. A fuller, more well balanced and
robust aged sheep milk cheese than anything else
on the market. Expect an exceptionally long finish
that will leave you with moreish desires.
Today at Gligora in their limestone caves, the
climate is fully controlled to optimum conditions
where local knowledge is infused with the latest
dairy technology. Traditionally, Paški sir would have been aged in ash for preservation or
alternatively submerged in wine must which has a profound effect upon the taste. Both
practices have recently been re awoken by the Gligora team to an incredible effect and you
can discover them too through Gourmet Adriatic.
Strenght: 5*
Type: Hard
Milk Type: Sheep
Heat Treatment: Thermised
Age: 12 months +
Paski sir extra mature
Hard, aged Island of Pag sheep milk cheese

The current runner-up champion cheese of the world at the
World Cheese Awards 2014. Produced exclusively from
cow and goat milk from the Dinaric mountain region…
in southern Croatia. Rustic and beautiful in
appearance with a skilful blend of cow and goat
milk. The flavour has an outstanding depth and
nice rounded balance with a grassy sweetness that
lingers on in the pleasantly long finish.
Due to a shortage of goat milk in Dalmatia, Šime
Gligora created a new mixed milk cheese by add-
ing regional cow milk and creating Dinarski sir
(fromDinara)in2010. Afterresoundinglypositive
feedback from local sales , production quickly
increased 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 in
the world with a Super Gold Medal. In addition, during the live final of the best 15 cheeses
of the world, Croatia’s new beloved cheese was voted the Best Central & Eastern European
Cheese for 2013. The same trophy and Super Gold were reclaimed again in 2014, where
Dinarski sir proved its consistent high quality by finishing overall runner-up champion
cheese 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 sir
Hard, Mixed cow and goat milk cheese from the
Dinaric mountain range
Ingredients: cow & goat milk, dairy culture,

Imagine the current runner up Champion cheese of the
world, lovingly aged by Gligora’s deft affeniur team and
released for sale at optimum condition.
Hints of caramel and butterscotch with the added
layers of savoury sweetness ensure there's no other
mixed milk cheese quite as deep in flavour. All the
flavours that you want from a well aged mixed milk
cheese are present in this extra mature version of
Dinarski sir.
From an area of Croatia known as Juzni Teren
(Southern pastures), Gligora work closely with
family cattle farmers in a rich area of agricultural
farmland, stretching some 150 km along the border
with Bosnia and traversing the beautiful Dinaric
mountain range. The cattle are free range and enjoy a diet of alpine grasses and
subterranean clover. Whilst those in costal farms which are subject to the warm Adriatic
breeze, graze on Persian and Alfalfa grass. Each smallholding has between 20 and 100
heads of cattle from which milk is collected daily.
Dinarski Sir extra mature
Hard, aged mixed cow and goat milk cheese from the
Dinaric mountain range
Ingredients: cow & goat milk, dairy culture,
Strenght: 4*
Type: Hard
Milk Type: Cow, goat
Region: Dinaric mountains
Age: 8 months +

A gorgeous cheese full and deep with flavour. The
Dalmatian cow milk shines through with the sheep milk in
the background, a wonderful robust balance of flavours.
Aged for a minimum of 4 months, Zigljen is an
excellent and original blend of Dalmatian cow
(80%) and sheep (20%) milk. The deep yellow rind
gives way to an almost granular texture with an
intense and complex taste. Expect a slightly spicy
finish.
Both the cow and sheep milk come from the
Dalmatian hinterland from carefully selected
family farms where natural grasses and hey are
used. A personal creation of master cheese maker
Ivan 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 source
enough for the production of Paski sir - thus his first new cheese was born and named
after the ferry port from the island to the mainland. Today both the cow and sheep milk
come 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 in
the UK.
Ingredients: sheep & cow milk, dairy culture,
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 after
8 months, Žigljen is an excellent and original blend of
Dalmatian cow and sheep milk.
This extra mature version carries added complexity
and strength while the texture is much harder and
crumbly, yet somehow more creamy with a slight
crunchiness. The balance between sweet and salt is
incredible and you'll savour the complex finish to
the last, utterly superb.
The cattle are free range and enjoy a diet of alpine
grasses and subterranean clover. Whilst those in
costal farms which are subject to the warm Adriatic
breeze, graze on Persian and Alfalfa grass.
Both the cow and sheep milk come from the Dalmatian hinterland from carefully selected
family farms where natural grasses and hey are used. A personal creation of master cheese
maker Ivan Gligora, who in the early days of Sirana Gligora would buy Dalmatian cow
milk to mix with Pag sheep milk when he couldn't source enough for the production of
Paski sir - thus his first new cheese was born and named after the ferry port from the
island to the mainland. Today both the cow and sheep milk come 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 in the UK.
Ingredients: sheep & cow milk, dairy culture,
Strenght: 3*
Type: Hard
Milk Type: Cow, sheep
Region: Dalmatia
Age: 4 months +
Hard, aged mixed Dalmatian cow and sheep milk
Zigljen extra marureŽigljen

Aged a minimum 3 months, Croatia’s premier cow milk
cheese has a hard yellow to orange thick rind which opens
to a firm, light yellow interior with a slightly buttery aroma.
The taste is fresh and light but with depth where
you can find distinctive grassy undertones with a
smooth and flavoursome finish.
The cow milk used in our Kolan cheese is from
black and red Simmental herds from the Zadar
hinterland.Croatia’s premier Dalmatian cow milk
cheese
Gligora’s top selling cheese in Croatia and first
produced in 1996 using a recipe created by master
cheese maker Ivan Gligora. Since then, Gligora
have worked closely with the family cattle farmers in the Dalmatian hiterland who
specialise in Black and Red Simmental herds. As a result the milk quality has improved
and Gligora helped to sustain a traditional husbandry practice which has extended for
generations.
Strenght: 2*
Type: Hard
Milk Type: Cow
Region: Dalmatian hinterland
Age: 3 months +
Ingredients: cow milk, dairy culture, rennet,
table salt. Composition: Min 60% dry
matter, Min. 45% fat in dry matter
Hard, Dalmatian cow milk cheese
Kolan

Super Gold Medal winner and first in class at the World
Cheese Awards 2014, Croatia’s premier Dalmatian cow milk
cheese aged for 8 months.
This extra mature version of our premier cow milk
cheese is much more dense and brittle. As a result
the taste is bursting with Dalmatian character
demonstrating the extraordinary terroir of an area
of undoubted outstanding beauty. The buttery
aroma gives way to light caramel notes with a nutty
mouth feel and robust finish. This cheese calls for
a plumb and apple jam for a perfect pairing.
Gligora’s top selling cheese in Croatia and first
produced in 1996 using a recipe created by master
cheese maker Ivan Gligora. Since then, Gligora
have worked closely with the family cattle farmers in the Dalmatian hiterland who
specialise in Black and Red Simmental herds. As a result the milk quality has improved
and Gligora helped to sustain a traditional husbandry practice which has extended for
generations. Today there is no doubting the quality of Kolan extra mature - as testified
by the Super Gold medal awarded at the 2014 World Cheese Awards!
Ingredients: 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
Age: 8 months +
Hard, aged Dalmatian cow milk cheese
Kolan extra mature

Select Dalmatian cow milk infused with a generous helping
of first class black Istrian truffles and expertly cured for one
month.
A thin straw coloured rind opens to a firm yet
supple texture which presents an interesting black
bloom of freshly grated truffles. Expect an intense
truffle flavour and aroma which is subtly offset by
the Dalmatian cow milk.
Master cheese maker Ivan Gligora pioneered
cheeses with additions in Croatia and this is by far
his best example. By selecting the best Croatian
producer of black truffles from the famed Motovun
forest on the Istrian peninsula, Gligora ensured the
highest possible quality of ingredients was extended
not just for the milk, but also these celebrated black truffles which perfectly compliment
this cheese cheese. A 2 star Gold medal at the 2012 Great Taste Awards was followed by
a Silver at the 2013 World Cheese Awards.
Ingredients: cow milk, truffles (3%) dairy
culture, rennet, table salt. Composition: Min
60% dry matter, Min. 45% fat in dry matter
Strenght: 4*
Type: Hard
Milk Type: Cow
Age: 1 month +
Hard, Dalmatian cow milk cheese with
black Istrian truffles
Sir s tartufima

Select Dalmatian cow milk cheese pressed and aged coated
with fresh wild rosemary leaves from Dalmatian coastal
regions.
During the 2 months of aging, the cheese is imbune
with the bite of the fresh herbs, with the rosemary
flavour permeating to the very centre of the cheese.
Savour a most exceptionally buttery, slightly salty
and herbivorous taste which typifies the quality of
fresh Dalmatian ingredients.
First produced in 2010 but only sold locally on the
Island of Pag until the right producer of wild
rosemary could be found. You’ll see from the taste
that the wait was worth it, as this incredibly strong
Dalmatian rosemary truly empowers this
worthy and memorable cheese. Pairs beautifully with a sour cherry jam and a bottle of
Plavac 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, dairy
culture, rennet, table salt. Composition: Min
60% dry matter, Min. 45% fat in dry matter
Hard, Dalmatian cow milk cheese with
fresh coastal rosemary
Sir s ruzmarinomSir s ružmarinom

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