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Hard and aromatic or soft and mild - a list of all the top cheeses in Croatia

Hard and aromatic or soft and mild - a list of all the top cheeses in Croatia

World-famous homemade cheeses that you simply have to try

An indispensable part of any festive meal, but also an everyday snack - cheese is an ideal choice to serve on any occasion. During your stay in our beautiful villas with pool, visit small and big cheese producers and taste the best Croatian cheeses. We are sure your palate will thank you! :)

In this article we present the 5 best Croatian cheeses and their better half, wine. Although Croatia does not have a large quantity of dairy products, every year Croatian producers from simple rural households increase their production of cheese of exceptional quality, which regularly win international prizes and awards at cheese, ham and wine fairs. They are known for their top quality and unique aroma, especially those cheeses from the islands that are made from sheep's milk.

Pag cheese
The most famous Croatian cheese is the one from the island of Pag. It is made exclusively from the milk of the local Pag sheep. Due to the specific outdoor rearing of the sheep and their diet rich in aromatic herbs, upon which salt is deposited by the bura wind, the cheese has a specific aroma and fragrance that will delight every cheese lover. Today, Pag cheese can be bought in cheese-making households, but also in shops all over the world. For a perfect culinary experience, we recommend a glass of homemade Merlot, Babic, Cabernet Sauvignon or Teran to complement this cheese.


Cottage cheese
The most popular cheese among Croats is cottage cheese. It is made from spontaneously acidified cow's milk, which is not pasteurised. This cheese is often consumed alone or as a side dish to meat products, with the addition of garlic and ground red pepper. It is also used in the preparation of cakes and desserts, such as the famous Zagorje strukli or Medimurska gibanica. As a perfect complement to this cheese, we recommend trying Sauvignon Blanc, Pinot Gris or Riesling.

One of the oldest autochthonous cheeses is Lika skripavac, which is made from sheep's and cow's milk. It is named after the characteristic texture that crunches under the teeth while eaten. The cheese has a very low percentage of fat and salt content and tastes very mild and sweet. It is most often sliced and served with fresh bread and a glass of local Istrian Malvasia. If you are a fan of continental wines, we recommend Grasevina.

Prgica cheese, with its recognisable shape, is very common in the region of Medimurje. It is made from fresh cow's milk, which ferments for a few days. After straining the cheese, salt and ground sweet red peppers are added and the cheese is formed into cones of various sizes. The final step is drying the cheese, which can be done in a number of ways, each giving a different, unique flavour. To savour, we recommend a glass of Cabernet Sauvignon, Merlot or Plavac mali.


“Sir iz misine”
This aromatic cheese is made from goat's milk and is specific due to its maturation in sheepskin or so-called misina. It is traditionally produced in the hilly areas of the regions of Zadar, Sibenik, Split and Dubrovnik. It has a very strong and spicy taste, and due to the way it is matured, it does not have a particular shape, but comes in lumps of irregular shapes and all sizes. To soften the taste of this cheese, we recommend a glass of Cabernet Sauvignon, Merlot or Chardonnay.

All these cheeses are made according to traditional recipes that go far back in history. Today, they are recognised as delicacies and are an indispensable part of any cheese platter. Whether you serve them for breakfast, lunch or dinner, with a glass of fine wine while enjoying the sunset or as a short break from numerous activities during your holiday - Croatian cheeses will enchant you with their unique flavours and aromas.

Ana-Marija Tot

+385 1 222 70 50