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The town of Pag, founded in 1443, had been planned symmetrically according to the principles of Mediterranean urbanism with the main square and a net of parallel streets. A part of this harmony is transferred in the needle work of the women of Pag. The unique beauty of the lace tells a story about the island of its origin, and the centuries' long wish of its people to preserve this beauty.

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Saturday 21 Oct 2017
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Pag’s cheese

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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.

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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.

 

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