Excellent news for Pag as its American distributor sings its praises.
As Sergej Novosel Vuckovic/Poslovni Dnevnik writes on the 24th of September, 2018, Pag cheese’s American distributor has praised Croatian cheeses for their sheer authenticity, which should be offered to the world.
Paška Sirana (Pag cheese production) will end this year with handsome revenue growth, they are expecting as much as five percent more in revenue than last year’s 40 million kuna.
One of the leading and undoubtedly the most internationally famed Croatian cheese producers, the produce of which has recieved awards and been proclaimed to be the best in the world at numerous renowned competitions, has very good reasons for a sense of great satisfaction, especially owing to the fact that the Croatian market is all the more flooded with imports.
“In conditions where the prices are lower and the competition is massive, we’re fighting with quality,” stated Martina Pernar, the Marketing Manager at Paška Sirana.
That the high quality of this cheese is felt far beyond Croatia’s borders has been confirmed by the recent, and otherwise the fifth stay of Michelle Buster, a representative and co-owner of Forever Cheese from New York, who has been importing Pag cheese to the United States for nine years now. New York’s Forever Cheese then goes on to sell the famous cheese to delicatessens and various important distributors. Buster admitted that the Croatian cheese won her over with its truly unique taste profile, making it something entirely different from other cheeses from across the world.
“It carries the taste of authenticity, which is crucial in all things. These cheeses balance salinity and acidity, just like Pag’s very features,” stated Buster, claiming that Pag cheese is not merely a top manufacturer, but a company which values and keeps a tight grip on its long traditions.
“I want for American consumers, via Pag’s ”lively” cheeses to meet Croatia, and it’s important to convey the story and convince customers of the reasons behind why they should buy it,” said Michelle Buster, adding that these island cheeses have great potential.
From Pag itself, they have pointed out that they want an annual production of 500 tons more to be placed abroad, for the time being, in the United States, the European Union, Singapore, and Montenegro, their desire is also to properly continue showing Pag cheese off across foreign cheese shows to help establish contacts for its appearance and entrance onto other foreign markets.
Click here for the original article by Sergej Novosel Vuckovic for Poslovni Dnevnik
