It’s Sunday Morning: Time to Talk Cheeses – Interview with Croatia’s Ivan Gligora Of Sirana Gligora

It’s remarkable to think it was just 20 years ago since Croatia obtained its rightful independence following a war which many still hold as the most important, if not the only fact they know about this remarkable little country.  Though recently Anthony Bordain’s ‘No Reservations’ helped put Croatia back in the thoughts of Americans for all the right reasons with an epic gourmet journey around the coast which culminated on the enthralling Island of Pag, an island of remarkable food and astonishingly delicious cheese.

In 1995, up steps Ivan Gligora, debonair, methodical, unshakable with a sense of humor to match, and a master of his profession after 30 years in the dairy industry.  At the top of his game and respected through-out Croatia for his insight and vision, he audaciously gave it all up to start out on his own with little more than a garage and some basic dairy equipment.  Determined for the world to recognize and love his beloved Paški Sir, so Sirana Gligora (Gligora Dairy) was born…

Spaulding Gray: First of all, thanks for agreeing to answer a few questions for our readers. In 2010, the World Cheese Awards chose your Paski Sir as the Best New Cheese. Would you share with our readers how you choose the wheels or batch that you submit to a competition and the process the cheese goes through at the competition to win?

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