Time to taste, time to appreciate!
Lithuanian hard cheese Džiugas
Only pasteurised milk from free-range cows collected in summer is used, which gives the hard cheese a milder �lavour.
Preservative-free Enzymes of microbiological origin Suitable for vegetarians
Weight of cheese wheel ~ 4.3 kg. Lower weight of the Džiugas wheel: �lavour and aroma are more evenly developed during ripening.
Džiugas cheese has no rind and is eaten down to the last slice.
Production site — Z�emaitijos Pienas, Sedos g. 35 Telšiai Lithuania. All production processes in one hand — ensuring the taste and quality of the highest quality cheese.
Valued and recognised worldwide with 86 international awards for taste and quality.
Spaghetti in a cream and lemon sauce with grated „Džiugas Delicate” cheese, aged for 24 months • 200 g of spaghetti • 2 lemons • 250 ml of cream (36 %) • 80 g of grated „Džiugas Delicate” cheese • 20 g of „Džiugas Delicate” cheese �lakes • ½ cup of fennel
Cooking method: Pour in the cream into a pan, heat up and pour in the squeezed lemon juice. Put in the �inely chopped fennel leaves and add salt. Cook pasta until al dente, drain them and put everything into a pan with sauce. Sprinkle everything with Džiugas cheese and mix up. Decorate with grated lemon peels and cheese �lakes.
Wraps from omelette with „Džiugas Mild” cheese, aged for 12 months • 3 eggs • 50 g of grated „Džiugas Mild” cheese • 2 pieces of ham • 5-6 basil leaves • Various green lettuces
Cooking method: Whisk the egg. Put in the grated Džiugas cheese and basil leaves. Fry the omelette from both sides in some oil. Put the pieces of ham on the omelette and wrap it up into a tube. Lay out the lettuce leaves drizzled with some oil and balsamic glaze on the plate. Cut the omelette tube into wraps.
Risotto with green peas and grated „Džiugas Delicate” cheese, aged for 24 months
• 160 g of rice • 6 pieces of ham • 100 g of canned peas • 1 onion (small) • 80 g Džiugas „Delicate” cheese
Cooking method:
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30 g of butter
50 ml of olive oil
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Pour into a small pot 1.5 liter of water, put in 2 cherry tomatoes, ½ of onion and a stalk of celery. Add salt. Cook the vegetables for an hour. After the vegetable broth is cooked, prepare risotto. Pour some oil into a pot, put in the �inely diced onion and sliced ham, and then add rice. Fry for a little. Then, pour in the wine and evaporate the alcohol. Slowly pour in the vegetable broth and stir the rice all the time. When the broth is evaporated, pour in some broth again. Add peas and �inely chopped parsley leaves after 10 minutes of cooking. Continue cooking and stirring the ingredients for about 5 minutes. Rice should cook until al dente. After taking the pot off the heat, add butter and mix everything up. Then, add a half of grated Džiugas cheese and mix everything up again. Serve on the plates, sprinkle over the grated cheese and decorate with some canned peas. •
200 ml of white dry wine
Parsley leaves
Mashed pumpkin soup with grated „Džiugas Piquant” cheese, aged for 18 months
• 2 kg of yellow pumpkin
• 1 onion
• 10 sage leaves
• 40 g of roasted pumpkin seeds
• 200 g of grated „Džiugas Piquant” cheese
• 50 ml alyvuogių aliejaus
Cooking method:
Pour in 3 liters of water into the pot, add 4 cherry tomatoes, 1 onion and 2 stalks of celery. Add salt. Cook the vegetable broth for an hour. Peel off the pumpkin, cut the �lesh into 2 cm cubes. Cut the onion into feathers. Pour into the pot some oil, add in the chopped pumpkin, onion and fresh sage leaves (4-5 pcs) and fry. Then, pour the vegetable broth over the ingredients and stew with covered lid until the pumpkin becomes tender. Add some grated cheese and whisk with a mixer until a cream texture. Add salt. Serve on the plates by sprinkling the soup with roasted pumpkin seeds. Decorate with sage leaves.
Cooking method:
Pour some oil into the pot and fry the onion chopped into cubes and potatoes (peeled) sliced into 1 cm wedges. Pour in the water and cook until potatoes are tender. Put the vegetables into a chopper, add the grated cheese and chop �inely. Add salt and white pepper. If the mass is too thick, pour in some hot water and chop �inely again.
Serve on the plates by drizzling the soup with olive oil and decorating with parsley leaves.
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• 400 g of grated „Džiugas Mild” cheese • 8 potatoes • 80 ml of olive oil • ½ onion • 1 l water
Ground white pepper
Parsley leaves Cheese soup with potatoes and „Džiugas Mild” cheese, aged for 12 months
Cooking method:
Cut the zucchini in half lengthwise and scoop the �lesh. Add salt. Prepare the �illing. Put into the minced meat, grated cheese, egg and chopped parsley leaves into the bowl. Add salt. Fill in the zucchinis, drizzle with some oil and sprinkle with cheese �lakes. Bake for about 20-25 minutes in the oven preheated to 180°C temperature until golden.
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2 green zucchinis • 100 g of minced beef and pork meat • 1 egg • ½ parsley leaves
¼ onion • 10 ml of olive oil • 100 g of grated “Džiugas Delicate” cheese • 20 g of „Džiugas Delicate” cheese �lakes Zucchini stuffed with minced meat and grated „Džiugas Delicate” cheese, aged for 24 months
Baked apple with cinnamon, stuffed with „Džiugas Mild” cheese, aged for 12 months
• 4 apples • 20 g of ground cinnamon • 160 g of grated „Džiugas Mild” cheese • 4 tablespoons of sugar
Cooking method:
Take out the seed leaves from the apples and stuff with grated cheese. Sprinkle the top of the apples with sugar and ground cinnamon. Bake about 30 minutes in the oven preheated to 180°C temperature.
Salad with fresh green asparagus and „Džiugas Gourmet” cheese, aged for 36 months
• 500 g of fresh green asparagus • 2 white chicories • 70 g of „Džiugas Gourmet” cheese (�lakes) • 50 ml of olive oil • Fresh dill • 2 teaspoons of mustard
Cooking method:
Asparagus are cooked until al dente and then cooled. Chicory leaves are divided to particles, chopped salmon pieces are put on them and asparagus chopped in 3-4 cm pieces. The sauce is prepared from olive oil, mustard and �inely chopped dill, which is drizzled on the ingredients. Everything is sprinkled with cheese �lakes and decorated with a sprig of fresh dill.
Telšiai
