The Gligora family has been producing Pag cheese on the island of Pag since 1918.

Sirana Gligora is located in the town of Kolan on the island of Pag, where the Pag sheep, which are milked by hand, graze the aromatic grass behind the dry stone walls, combed by the strong wind and seasoned with sea salt, here is the heart of Pag cheese production. Sirana Gligora is by far the largest and most famous producer of excellent Pag cheese, which is considered among the best cheeses in the world for good reason.

The best way to taste Pag cheese and other highly praised cheeses of Sirana Gligora is in the very center of Kolan, where they offer tours of Sirana.

During the tour, those interested can observe the production and storage of different varieties. Heavenly pleasure is promised by the subsequent tasting in a specially equipped room, in the "Cheese Tasting Room", where various cheeses are lined up, quite typical of the islands, together with wind-dried prosciutto, olives, homemade bread and regional wines.

Almost every year, Sirana Gligora is the winner of top international awards for its cheeses, thus helping and promoting Kolan and the island of Pag all over the world.

Pag cheese is white
of nightingale and immortelle, wormwood and bushin,
bramble and fennel
the sputum was salted by ragani from two waves
Biliška and Mrkuša are among them
Kaloka and Rogulja, Ćala and Pećara
among the babuljiman iskale

- Ivan Gligora