|Posted by Maddie on August 23, 2011 at 5:30 PM|
Note: Skim down all the way to the bottom of this blog post for my poetry about two of my favorite Croatian cheeses.
Yesterday was the first time I had Croatian cheese. Have you ever heard of Paski Sir or Zigljen or Kozlar? I didn't until I received cheese samples from Simon Kerr of Paski Sir cheese who kindly shipped me 3 diffent cheeses.
Zigljen (the Croatian cheese company) sent me the following cheeses to sample. Ratings are in parenthesis:
1. Kozlar (Goat milk) 0
2. Paski Sir (ewe's milk) +1
3. Zigljen (mixed milk) +2
Here are descriptions of the cheese from the company website:
Kozlar: Our goats are domestic to the Island of Pag as well as the straights of Kotar giving Kozlar a fruity and fresh taste.
Paski Sir: Produced exclusively from the milk of the autochthonous sheep on the Island of Pag, Paški Sir is the most awarded ewes’ milk cheese in all of Croatia. This cheese 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, Sirana Gligora’s Paški Sir has well balanced texture, taste, aromas and finish and is delightfully tasty." Made from 100% ewes' milk.
Zigljen: Žigljen is a hard type cheese made from a delicate fusion of cow, sheep and goat milk from the Dalmatian region of Croatia. With an abundance of spring water in the region together with the rich minerals of the land, our Žigljen cheese is slightly spicy with a distinctive aroma.
As learned from Max McCalman, we should eat the cheeses with goat first and then sheep. I brought the three cheeses to Artisanal to share with all my cheese-loving friends!
My ratings for the following cheeses are based on the scale that Max uses to rate his cheese and wine combinations (which is the -2, -1, 0, +1, +2 scale in which -2 is strongly dislike, 0 = neutral, and +2 = love it and would definitely have it again and again)
It might have been the goat's milk packaged in plastic, but the Kozlar tasted bland and the texture was spongy. It had a mild start and has a strong finish.
As for the Paski Sir, which Max McCalman tried and really enjoyed, was tasty, and densely packed with flavor. The oil from the sheep's milk kept the cheese very flavorful. I really enjoyed the texture as well as a few others on the Artisanal crew. Fabulous!
Everyone's favorite of the three cheeses at Artisanal was the ewe's milk cheese, Zigljen. It tasted like our favorite parmesan! It was so tasty, with each bite better than the next. Seriously addicting! This is a must-try.
Here is the website: www.sirena.hr/en/our-products/zigljen-s9-p2.htm
If you were to buy just one of these cheeses, the Zigljen is the best with Paski Sir close behind. Now for a poems to match these cheese with.
Kozlar and The Sponges by Chuck Keller:
The poet's soul absorbs the world's beauty like a sponge.
Seeing, eating, living the tragic, the profound and the painful
until filled and dripping the excesses of being plunged
into the bucket of excrement that is man's insane and full
existence. And when the poet's soul has absorbed enough
beauty and sadness and pain and joy and love and scorn,
it is squeezed gently onto an empty page for a draft, still rough,
then nourished, edited and changed until, finally, a poem is born.
Paski Sir and Unknown Treasure by Maddie G
Unknown to many,
Celebrated by few.
A golden gem of Croatia.
A sliver of pure treasure
Found. Once introduced,
now a staple for all.
Ziglijen and Scrumptuous by Maddie G
Zenith in every bite
I know the valleys lie in swallowing
Love at first bite.
Jamboree to your tongue
Enjoyed by everyone.
Thank you so much Simon Kerr of Paski Sir cheese for introducing me to 3 new tasty cheeses! I hope you will all have the pleasure of trying the cheese for yourself!