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.