Nutrition Value

The cheese making process

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.

Nutritional information – The Inside Story

DŽIUGAS can contribute to a healthy balanced diet and can form part the Recommended Daily Allowance in important areas such as protein and calcium.

Nutrients 100 g product RDA*
Proteins: 33 g 0.66 g/kg body weight
Of essential amino acids: 17,464 g 0.18 g/kg body weigh
L-valine 2,224 g
L-isoleucine 1,916 g
L-leucine 3,413 g
L-methionine 2,001 g
L-threonine 1,413 g
L-histidine 1,433 g
L-phenylalanine 1,843 g
L-lysine 2,831 g
L-tryptophan 0,390 g
Carbohydrates: 0g
Sugars: 0g
Fats: 26 g
Energy value: 367 kcal
Vitamin A 253 µg 32% (800 µg)
Vitamin B12 2 µg 80% (2,5 µg)
Calcium 1076 mg 135% (800 mg)
Phosphorus 700 mg 100% (700 mg)
Zinc 3,2 mg 32% (10 mg)

*RDA – recommended daily allowance

Glutamic Acid for Reaction

As shown by recent research, cheese that is the aged for at least for 12 months contains about 7g/100g natural glutamic acid, one of the 20 amino acids. DŽIUGAS is a great source of it. Glutamic acid is synthesised by the human body for use in protein production. It is also a neurotransmitter. So glutamic acid is especially valuable to athletes and active people.

Lactose for Metabolism

As results of laboratory tests show, well-aged (at least 12 months) DŽIUGAS cheese contains up to 0,02 % lactose. During its long ageing process, lactose affected by the yeast cultures added into the cheese-maker is decomposed into lactic acid. The small, white and crisp grains found in the cheese are lactic acid salts, also referred to as ‘calcium lactate’. They show the absence of lactose in the cheese. These crystals are formed only in well-aged cheeses, as the result of the mutual reaction between calcium and lactic acid present in milk. Although the number of truly lactose-intolerant people is quite small, more often human bodies can only partially tolerate lactose. Lactose synthesis may become unbalanced after intestinal illnesses or following a long period of not using dairy products. DŽIUGAS cheese contains practically no lactose, so it is a perfect choice for the dairy intolerant.

Tryptophan for Vitality and Energy

As shown by research, mature cheese, like DŽIUGAS, contains about 0.4 g/100g of the irreplaceable amino acid Tryptophan.  Tryptophan is sometimes referred to as the ‘good mood hormone’, as it stimulates the production of serotonin, which contributes to a feeling of happiness.  This hormone aids in better and deeper sleep, contributing to feeling refreshed and full of energy.  Quality sleep stimulates the secretion of growth hormone which improves muscle tone and increases the burning of fat, so the body is able to recover faster after an intense workout.  Tryptophan is especially useful in late autumn and winter, as it is aids in avoiding seasonal depression.

Valine for Perseverance and Strength

Cheese that is aged at least 12 months contains about 2g/100g of the irreplaceable amino acid Valine – making DŽIUGAS a perfect source.  Valine is an essential amino acid, not produced by the human body itself, so it is vital to get it with food.  Valine contributes to the processes of the nervous system, maintaining emotional stability and stimulating the brain’s activity.  Valine is also a source for muscular energy, especially when under stress or greater physical load.  In combination with Leucine, it promotes anabolic muscle reactions by participation in protein synthesis and maintaining muscle mass.  In the liver, Valine takes part in glucose synthesis, especially when the body lacks oxygen.  So, aged DŽIUGAS cheese is an excellent choice for active, healthy people.

Calcium for Stronger Bones

DŽIUGAS cheese is especially rich in calcium, vitally important to our bodies.  The majority of calcium in human bodies is stored in bone tissue. Calcium also plays a role in the processes of blood clotting and transmission of neuron impulses to muscles.  Growing and active people need large amounts of calcium.  Just 100g of cheese provides the recommended daily amount of calcium for an adult’s diet.

  • Cart