Wednesday, May 4, 2011

Not Parm, Paski Sir!

If you’re the kind of person who likes to traffic in obscure cheese, you’ll want to add Paški Sir to your list. It looks like an aged Parm with a thick, honey-colored rind and flecks of protein crystals, but the smell and taste are nuttier and brighter, with hints of melon, spruce, and citrus.

Paški Sir is the first imported cheese from Croatia – it’s actually produced off the coast, on a craggy island called Pag. To continue reading, please visit the Di Bruno Blog.

Full disclosure: I freelance for Di Bruno Bros. twice a month. They pay me to write about any cheese I like, and I run a nugget of the post here.

1 comment:

  1. This cheese rocks! Grate it for anything you would use Parm on and more. Great in soups and salad.
    You don't really get that typical lamb flavor found in sheep cheese. It's a bright salty nut flavor. I bought it on a whim and what a wonderful discovery. Hard to describe and hard to forget. If you see it, buy it. You won't regret it.