Pag’s main culinary claim to fame is a hard, piquant sheep’s cheese (paški sir), which has a taste somewhere between mature cheddar and Parmesan; you’ll find it in supermarkets all over the country. The distinctive taste is due to the method of preparation – the cheeses are rubbed with a mixture of olive oil and ash before being left to mature – and the diet of the sheep, which includes many wild herbs (notably the ubiquitous sage) flavoured by salt picked up from the sea by the wind and deposited on vegetation across the island.

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