Located in the heart of theIsland of Pag, the Gligora Cheese Factory is the perfect place to discover one of Croatia’s most emblematic products: the famous Paški sir. Renowned the world over for the quality of its ripening, the family-run business now welcomes travelers who want to understand the local know-how, visit the cellars and, of course, taste this award-winning cheese. During our visit, we were won over by the authenticity of the place and the passion with which the teams share their craft.
In this article, you’ll find some useful tips to help you prepare for your visit to the Gligora Cheese Factory and make the most of this emblematic site on theIsle of Pag.
This opinion is completely independent, based on our experiences. We made our own choices, visited the area anonymously, and paid our bills in full.
Why visit Fromagerie Gligora?
Is a visit to the Gligora cheese dairy worth it? Our opinion:
Yes, a visit to the Gligora cheese factory in Pag is an authentic and unmissable experience of a stay in Pag! The behind-the-scenes guided tour of cheese production gives you an insight into the secrets of this famous local cheese, while the tasting session helps you understand why this product is so popular throughout the country. We appreciated the transparency of the visit and the close contact with the teams, who clearly explain each stage of the process. You’ll get a good feel for the local know-how before moving on to the tasting, in the dining room set up above the production workshop.
Whether you’re a fan of artisan cheese or curious about local Pag products, this cheese factory offers a complete immersion in local traditions. It’s one of the best attractions on the island of Pag.
Why is Gligora famous?
During our visit, we learned that the Gligora cheese dairy became famous mainly thanks to Paški sir, a PDO cheese made from the milk of local sheep raised in an environment rich in aromatic plants. You’ll discover that the dairy has built up an international reputation thanks to the awards it has won in a number of competitions, where the cheese’s quality, powerful taste and characteristic texture have been recognized. We’ve found that this success is also due to the care taken in maturing the cheese, which takes place in special cellars that guarantee a steady evolution of flavors. You’ll soon understand why this cheese has become a national pride!
Our favorite moments
During our visit, several moments particularly struck us:
- Discovering the cheese-making process: we enjoyed observing the workshops where the cheese is produced, an authentic sensory immersion.
- Cheese tasting: tasting Paški Sir, was a gourmet moment revealing all the richness of the terroir.
History in brief
- Since 1918, the Gligora family has been producing Pag cheese, handed down from generation to generation.
- Its development accelerated after the 1990s, when modern equipment was added to guarantee consistent quality while respecting original techniques.
- Ivan Gligora, born in 1950 in Kolan, founded the modern cheese dairy in 2009, next to his family home.
- The cheese dairy continues the age-old tradition of making Pag sheep’s milk cheese, a 100% local product.
- Today, it is a national symbol and an emblematic place to discover local Pag products.
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How to find us: Gligora cheese dairy, Kollan, island of Pag
Where is the Gligora cheese dairy?
- On the island of Pag, in the village of Kollan.
- In the countryside, about 18min (17km) from downtown Pag.
- About 1 hour’s drive from Zadar.
- Its exact address is: Figurica 22/A, 23251, Kolan, Croatia
How to get there?
The easiest way is by car.
The cheese factory can also be reached by bus, but from Pag it takes 3 times longer than a car journey, and you’ll then have to walk 15min along the roadside to reach the cheese factory. Find out more here.
Parking
A small parking lot is available near the entrance.
OUR ADVICE FOR RENTING YOUR CAR AT Croatia
- Compare prices on our preferred platform: DiscoverCars – one of the best rated sites.
- Choose a car that is powerful enough (the roads are steep) but compact (some passages are narrow).
- There is a lot of demand, book it early.
See our tips (coming soon)
Useful tips: duration, schedules, eating…
Best time to visit
We recommend following the guided tour times (10am, 11am, 12pm, 1pm and 2pm, every day except Sunday), if you’d like to get a behind-the-scenes look at the making of Pag’s famous cheese. Alternatively, visit the Gligora cheese factory whenever you like, perhaps at lunchtime, to enjoy a cheese platter? Or before you leave the island, to stock up on local produce in the store!
Length of visit and main difficulties
Allow between 30 minutes and 2 hours depending on whether you just want to do a little shopping in the store, sample some cheese or take a guided tour of the production workshop.
Note that all the various buildings are aligned along a steep road, and that there are steps and stairs to access certain areas, notably the dining/tasting room, where there is however an elevator.
Visiting with children
The Gligora cheese dairy is family-friendly and offers an interesting experience for children. They can discover how artisanal Pag cheese is made, making the visit fun and educational.
Schedules and rates
- The boutique and tasting/restaurant area are open from 9am to 4pm. Monday to Saturday.
- Guided tours of the production facility are available every day except Sunday, departing at 10am, 11am, 12pm, 1pm and 2pm.
- To find out more, visit the official website: here.
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Guided tours
Classic guided tours are available in English, giving an insight into the production of Pag sheep’s milk cheese. These tours last around 1 hour and take place every hour from 10 a.m. to 2 p.m., except Sundays. To find out more, visit the official website: here.
Catering
A restaurant is located above the cheese factory, offering the chance to sample the different types of cheese and try some Pag Cheese preparations, such as the Pag Cheese Croque-Monsieur. You can also sample local charcuterie, Croatian desserts and wine.
Behind the scenes of Pag cheese making
Explore the production workshop where milk is processed
Visiting the production area, we learned that sheep’s milk, harvested from the island’s breeders, is first heated and prepared in large vats where coagulation takes place. Operators carefully monitor the temperature and consistency of the curds, as small variations can influence the final qualities of the cheese.
You can also observe the draining and pressing stages, where the texture begins to take shape. We enjoyed observing the precise gestures of the cheesemakers, who follow a precise process while respecting traditional practices. Seeing these steps will give you an idea of the rigor and meticulousness required to make this emblematic Pag product.
Go down into the maturing cellar and understand the maturing process
The tour continues in the maturing cellar, a cool, quiet place where Pag cheese comes into its own. The wheels of cheese, carefully lined up, each have a label indicating the date and duration of their maturation. Did you know? Paški sir is generally matured for between 6 and 12 months, a period that allows the cheese to develop a dense, slightly crumbly texture and intense aromas marked by the saltiness and aromatic herbs of the island’s characteristic pastures.
The cellar reveals the secrets of the unique taste of Pag sheep’s milk cheese, the fruit of a family tradition handed down since 1918. This step is essential for a rich, well-balanced Pag cheese tasting experience, which we highly recommend.
You’ll see that the work in this cellar is largely based on patience: turning the wheels, checking their humidity and monitoring their evolution are regular and essential gestures performed daily by the affineurs. Understanding this step allowed us to fully appreciate the tasting, as each nuance of taste is the direct result of the time spent in this stabilized and meticulously monitored space.
Taste and buy the famous Pag cheese
Taste Gligora cheeses in the panoramic restaurant
Take advantage of your visit to the Gligora cheese dairy in Pag to enjoy a gourmet experience! Located above the cheese-making workshop, the tasting room offers breathtaking views of the relief of the island of Pag.
You’ll be able to taste products that reveal the richness of the terroir. These include trays of Pag cheese(Paški sir) at different stages of ripening or with different seasonings. We enjoyed being able to compare textures, from the youngest to the most mature, and perceive how salty, fruity or herbaceous notes evolve. They can also be paired with local charcuterie or Croatian wine. If you’re in the mood for a hot dish, like us, you can opt for a croque-monsieur with melting cheese inside! The menu also includes typical desserts.
This gourmet stopover is a must for all gourmands. And if you’ve taken part in the guided tour of the production workshop, the tasting will enable you to link what you’ve observed to what you’ll feel when you taste the finished product, giving your visit a complete coherence.
Visit the Gligora store to take your Pag cheese home with you.
At the end of the tour, we stopped off at the store next door to the cheese dairy, which sells all the cheeses produced by Gligora, as well as local products. If you’ve opted for a tasting session, this is your chance to take home your favorite cheese! If not, you can take advantage of the advice of the staff, who know the characteristics of the various products inside out.
If you’re planning to transport the cheese by car, ferry or plane, it’s possible to request special packaging. Buying on site allows you to leave with a freshly packaged product directly linked to the experience you had during your visit. This final stop naturally extends the discovery and offers a gourmet souvenir that faithfully reflects the identity of the island of Pag and its cheese-making tradition.
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