„Paški sir“ cheese is a sheep cheese protected by a designation of origin (PDO). It is produced on the island of Pag exclusively from the milk of the native Pag sheep. The milk for the production of „Paški sir“ cheese can be raw or pasteurized, to which natural animal rennet is then added, and the use of microbial cultures, lysozyme, and calcium chloride is also permitted. Although „Paški sir“ cheese is the most famous Croatian cheese, previous research on „Paški sir“ cheese has not focused on determining the content of mineral substances. By determining them, a better insight into the nutritional value of „Paški sir“ cheese can be obtained with the aim of providing information on meeting the daily needs of the body for certain mineral substances. For the purposes of research, the physicochemical composition of 18 samples of „Paški sir“ cheese was determined by standard methods and the mineral composition by the method of inductively coupled mass spectrometry. The technology of „Paški sir“ cheese production did not affect its chemical and macromineral composition. The average ionometric acidity (pH value of the cheese) as well as the copper content differed depending on the production technology.