Croatia day 26: Nin & Pag

September 14th: We started with the saltworks at Nin. Salt has been made here for about 1500 years.

We weren’t allowed to go out into the salt ponds, but a tour of schoolchildren were.

Only a few species of halophilic plants can grow in the brine.

Then it was on to the island of Pag. Much of Pag is near-desert, but the island is home to 40,000 sheep and is famous for its varietal cheeses. So of course we had to tour the Sirana Gligora cheese factory.

Applying wax to the cheese wheels.

We had to wear masks AND hoods and gowns. The purplish cheese was aged in vats of wine-grape skins (what’s left over after they squeeze out the juice).

Of course we had to order the large cheese sampler for lunch. It had 10 different cheeses with vegetables, grapes, olives, cantelope, and fig jam.

Looking down on the city of Pag. You can see how dry and desolate much of the island is.