Since swapping the industrial backdrop of Manchester for the arresting vista on the Island of Pag in Croatia, local boy Simon Kerr suddenly finds himself with the tradition and expectations of an ancient Island on his shoulders.
Working for Croatia’s most decorated producer of Paški Sir, or Isle of Pag Cheese, life at Sirana Gligora is a far cry away from the inner city streets of Manchester where Simon was a project worker for many of the cities displaced teenagers. Now given the responsibility to break into the hugely competitive artisan cheese market in the UK, he’s using all the aplomb that kept his head on his shoulders whilst coaching tearaway teenagers, to bring to us what really is a deliciously refined and unique artisan ewes’ milk cheese with a taste permeated by the Island special climatic conditions.
‘Paški Sir really has its own story to tell’ recounts Simon who has delved into history books to increase his knowledge of cheese, ‘but my job is made easier by the fact that Paški Sir is a superb product, as testified by the countless awards it has won, particularly the 3 consecutive titles from the International Taste and Quality Institute in Brussels. When I first started work here I was learning all the aspects of cheese making and affinage which would be a real eye-opener for any lover of cheese, but I couldn’t believe there was no sales in the UK, the home of the great cheese lovers. I eventually talked the manager about entering Paški Sir in the International Cheese Awards in Nantwich where we became the first Croatian entrant and beat some excellent swiss and French cheeses to a Silver medal’.
On 7th September, less than 2 months after Paški Sir made its competitive debut on these shores, The Cheese Hamlet in Manchester became the first to sell Paški Sir in the UK, and its clear that Sirana Gligora are setting their sights on the higher end specialist cheese shops and delis for this sumptuously tasteful little gem. With the Cheese Society in Lincoln soon to follow suit (who were in the top 10 of best of the ‘British Cheese Shops’ by The Times) and more prospects in the pipeline, Paški Sir could well be this years crème de la crème of Christmas stocking fillers.
For more information you can contact Simon at firstname.lastname@example.org