All things in this world have their beauty. The barren spaces of the island of Pag, which constitute the very northern reaches of Dalmatia, have not only a specific beauty to those with an eye for severe and arid rock formation in place of grass and the like, but this extreme environment also produces special characteristics in the produce that springs from within it. As is discussed elsewhere in this section, without fields to dance around in and daises to pick, the females of the local population have refined their lace making skills. Similarly, the dry and rocky hills here, whilst warding off most lifeforms via boredom and hunger, provide a landscape on which those morons of the animal world – sheep – can be let loose upon without them getting beaten up by the cows. What little vegetation (including hardy medicinal herbs) these poor critters can manage to lay their molars on, is caressed by the sturdy bora (a brisk northern wind) which carries with it salt from the surrounding seas. This high sodium diet imparts special flavours to the hard, salty and absolutley glorious cheese that is made from their milk and then coated in olive oil whilst it ripens. A note for Croatian waiters here: this is the reason that it is so easy to tell when you have handed out a plate of Edam in place of Pag Cheese to that stupid foreigner who you assume won't know the difference.