Kolan Extra Mature is listed as a hard cow's-milk cheese from Gligora in Croatia. The exact Cheese.com entry describes a dense, brittle cheese aged for at least six months, with a buttery aroma and nutty flavor.
Before buying, check the full product name. Gligora also sells Kolan and Kolan Superior, and those listings alone do not establish that a current wedge is the same product described as Extra Mature.
Gligora operates in the village of Kolan on Pag Island, Croatia. The dairy created its Kolan cow's-milk range in 1996, and the range has since become its flagship product.
The dairy also makes a sheep's-milk Pag cheese from the same island, which is a separate product line with a different milk source.
In This Article
Is it the same as Pag sheep's-milk cheese?
No. Gligora's current Kolan Superior listing identifies the Kolan family as cow's-milk cheese, while the exact Extra Mature reference specifies pasteurized cow's milk.
Kolan is also the village on Pag where the dairy is based, so the place name cannot tell you which milk a cheese contains. A shopper seeking a sheep's-milk cheese should read the product name and milk declaration rather than choose by the island alone.
The maker's current Kolan Superior listing describes a selected, matured cow's-milk cheese but does not provide an equivalence statement for the Extra Mature name. If a retailer offers it as a replacement, ask for the label and maturation details instead of assuming that a similar name means the same age or texture.
Gligora describes itself as the most awarded cheese dairy in Croatia and has accumulated more than 95 Great Taste Stars across its product range since its first international award in 2002. Its Extra Aged Kolan received a Gold at the 2023 World Cheese Awards.
How should you serve a mature wedge?
The Extra Mature reference describes a brittle texture, so small shards or thin shavings are a useful starting point. Plain bread and apple let you judge the cheese before adding stronger accompaniments.
Plum jam is another pairing suggested by the reference. Start with a little so its sweetness does not cover the cheese, then adjust to the wedge in front of you.
Gligora's current Kolan Extra Old listing describes intense nutty notes and a savory finish alongside the firm, crystalline texture that forms at longer aging. For serving, a few shards on plain crackers beside a small amount of fruit lets the flavor carry without competition from a strong condiment.
Hard, dense aged cow's-milk cheese benefits from resting at room temperature for 20 to 30 minutes before serving. A cold wedge straight from the fridge will be harder to shave thinly and its aroma will be less apparent.
If you want to use a hard, dry piece in cooking, try a small amount grated over potatoes or vegetables after cooking. That is a practical serving suggestion, not evidence that this particular product has been tested for a smooth sauce or a stretchy pizza topping.
For a recipe that needs a reliable melt, choose a cheese specified by that recipe. The description "extra mature" does not provide enough information to predict how this wheel will behave in a sauce.
What should you check before buying?
- Exact name and maker: distinguish Extra Mature from other Kolan products.
- Milk and treatment: read the current package rather than relying only on a shop's category.
- Maturation: confirm the stated age, especially if comparing two different Kolan labels.
- Ingredients and nutrition: use the package for rennet, fat, salt, and any lactose claim.
No product-specific nutrition panel is established here for Extra Mature. A description such as "aged cow's-milk cheese" is not a fat value, and maturity alone does not establish a measured lactose content.
Gligora's current webshop lists Kolan Extra Old in a 190 g portion and a full wheel of 2.5 kg. A 190 g portion is a practical starting size for judging the flavor before committing to a larger piece.
The webshop lists the aging range as 6 to 12 months: a piece at the shorter end will be firm but less brittle, while one closer to 12 months will show the hard, crystalline texture the Extra Mature reference entry describes.
Keep a purchased piece refrigerated according to its package instructions, protect the cut face, and note when it was opened. Follow the relevant hard-cheese storage and mold advice, rather than using a clean smell as proof that a piece is safe.
If the exact cheese is unavailable, aged Gouda can fill a firm cow's-milk board role, while mature cheddar offers another familiar option. These are serving alternatives, not claims that their flavor or composition matches Kolan Extra Mature.
