For the first time in history of one of the famous cheese factory in Croatia, localized on the Pag island, investigation of some new types of ovine cheeses production was provided. Three new types of special ovine Paški cheese were produced as follows: with the addition of sour green olives, with addition of sour black olives, as well as with addition of aromatic plants characteristic for Pag island (sage, rosemary and dill). According to the results of maturation monitoring during 6 months, all of selected additives had positive effect on physico-chemical, structural and sensory properties of cheese. Furthermore, total solid/milk fat ratio was enriched. Results of sensory evaluation, conducted during mentioned examination, could be used as a scientifically base for the production of some new types of Paški sir. Furthermore, obtained results show that used additives not influenced to the cheese yield, if we compared these with standard type of Paški cheese. In general, all of obtained results suggest real requirement for introducing of some new trends in production of ovine cheese in the one of the famous “cheese production” Croatian island on the Adriatic Sea.