For the poducton of 1 kg of cheese, 6 liters of sheep milk is needed.
To keep the traditional old way of production of cheese, it has for ages been the trademark of the island of Pag, a specialty that is known not only in Croatia, but all over Europe and the world.
“ But, if our cheese goes to a foreign market what is going to be left for the Croatian market? Because all the cheese that gets produced gets sold.“ (Novi list 11.7.2004. A. Pernar)
On the island of Pag there are about 40.000 sheep.
In the season of sheep milking, about 4.000 liters of sheep milk is processed during one day. About 500 kg of cheese is produced a day from the producion plant of the dairy.
The yearly production of cheese is about 80 tons.
The Republic of Croatia – The State department of intelectual property, Zagreb December 30th 1999 brought a DECISION number K990002 for user name The Pag dairy d.d. from Pag authorized for the use of the registered trademark of the origin: THE CHEESE OF PAG for the product sheep milk.
„ In the process of making the cheese the old liburian technoligies of making it were kept. The proces is made up of milking, curdling and maturing. The milking of sheep starts in January. The milk is then being curdled, or goes through a special process of mixing with "sirišće", with a slight heating. After that the milk is made into special, very thick milky grit from which the white clots are taken out an out into moulds. From the rest we get whey. After the clots of milk are out into moulds it is kept in very salty water. After that the loops of cheese that weigh about 2 – 4 kgs are put into special, dark rooms, on wooden shelfs, where the cheese goes through the process of maturing. The longer the cheese matures the better the quality of the cheese. On the market you can find 2 types of cheese, the young cheese and the old cheese. The young one matures for 5 months, while the old one matures fo one year if not longer .
The particularity of the cheese is the basis – sheep milk. This milk has a special taste and it has ingredients which sheep milk from other places don't have. The island Pag is rugged, stingy with grass, covered in layers of salty mixtures with the wind throws around during the winter. The sheep eat that kind of grass and because of that (grass mixed with all kinds of salty tastes) the milk is special, distinct and cannot be produced artificially. In that lies the essence of what makes the cheese of Pag so special in every kind of way. It falls into the catagory of hard cheese, but within hard sheep cheese it has its special place. It is fraile, it melts in your mouth and i can be used like other cheese in making dishes which demand it's meling on high temperatures. This cheese, when put on high temperatures (e.g. a pan) is not going to melt but is going to get real hard. Even though rubbed cheese is produced, it can be used in households as it is. The crust of the cheese is usually very thick and on it there is a lot of cheese left that can be rubbed. Like that is an exeptional addition to all kinds o meals.“
special process of mixing with "sirišće", with a slight heating. After that the milk is made into special, very thick milky grit from which the white clots are taken out an out into moulds. From the rest we get whey. After the clots of milk are out into moulds it is kept in very salty water. After that the loops of cheese that weigh about 2 – 4 kgs are put into special, dark rooms, on wooden shelfs, where the cheese goes through the process of maturing. The longer the cheese matures the better the quality of the cheese. On the market you can find 2 types of cheese, the young cheese and the old cheese. The young one matures for 5 months, while the old one matures fo one year if not longer . 
The particularity of the cheese is the basis – sheep milk. This milk has a special taste and it has ingredients which sheep milk from other places don't have. The island Pag is rugged, stingy with grass, covered in layers of salty mixtures with the wind throws around during the winter. The sheep eat that kind of grass and because of that (grass mixed with all kinds of salty tastes) the milk is special, distinct and cannot be produced artificially. In that lies the essence of what makes the cheese of Pag so special in every kind of way. It falls into the catagory of hard cheese, but within hard sheep cheese it has its special place. It is fraile, it melts in your mouth and i can be used like other cheese in making dishes which demand it's meling on high temperatures. This cheese, when put on high temperatures (e.g. a pan) is not going to melt but is going to get real hard. Even though rubbed cheese is produced, it can be used in households as it is. The crust of the cheese is usually very thick and on it there is a lot of cheese left that can be rubbed. Like that is an exeptional addition to all kinds o meals.“