The island is a rocky ground of the Adriatic and is woven by long dry stone walls that are built and maintained by the shepherds. In areas where wind blows grow a thin grass and many herbs, such as sage. Just these herbs, which are the staple diet for the sheep, give that special taste to the famous Pag cheese. The sea is beautiful (as you can see in this picture).
It is produced from the milk of sheep which graze on the hilly pastures that are rich with aromatic plants. These plants are exposed to salt because of the frequent strong winds. This kind of pasture is what makes the specific and recognizable aroma of the Pag cheese.
This product is one of the most famous Croatian souvenirs. It is made in the city of Pag. It is woven by needle and is still preserved in its original form. Pag lace can be purchased from the lace weavers which weave during the summer months in front of their houses.