Legendary Lithuanian hard cheese DŽIUGAS has a trademark flavor that is easy to recognize at every stage of maturity. The different stages or ages at which it is sold are: mild (over 12 months), piquant (over 18 months), delicate (over 24 months) and gourmet (over 36 months old). As the cheese ages and ripens, the quality and flavor is improved and the characteristic taste deepens and develops. 60, 100 and 120 months of maturity are available upon request (please contact us and we will source it for you).
DŽIUGAS cheese is made with only the highest quality cow’s milk. It is collected from herds based on ecologically farmed land that has been designated a national park. When it reaches DŽIUGAS, the milk undergoes diligent quality tests and is then prepared through heating and filtering so that it is safe and suitable for making into cheese. Then the magic starts. Skilled cheese masters introduce the starter culture to the milk and through a combination of heat and fermentation, it starts to transform into the curds that are the starting point of the cheese. When the cheese wrights decide it is the perfect consistency and texture it is poured into the cheese rounds and pressed. Once the right density and correct moisture level has been obtained, the cheese is soaked in a special brine, which helps the preservation process and introduces more of the distinctive flavour that makes DŽIUGAS, cheese so special. The pressed cheese is then stored in special chambers which automatically maintain the required temperature and relative air humidity. Whilst it matures, the cheese masters check it regularly, turning it as required and ensuring it is progressing in a way that satisfies their high standards. When they are certain the cheese has met all their exacting demands, it is vacuum packed and taken to special store rooms for further ageing.