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Cheese from Lithuania, Telšiai City civil parish
Standardised cow milk from the grazing season is pasteurised at no less than 72.5 °C, inoculated at 32–34 °C with a whey-grown starter of Lactobacillus and thermophilic Streptococcus plus a frozen Streptococcus thermophilus culture, and set with a microbial enzyme. The curd is cut to 0.7–1.0 cm, cooked from 33 °C to 50 °C, moulded, pressed and brined up to 8 days. After up to 30 days drying at 10–12 °C the wheels are vacuum-packed and matured 12 to 120 months at no more than 10 °C.
| Cow milk from the grazing period (May to October), from cows given no supplementary feed then | [dz-2023] |
| Liquid lactic starter grown in pasteurised whey (Lactobacillus and thermophilic Streptococcus)up to 2.0% of the milk mixture | [dz-2023] |
| Frozen Streptococcus thermophilus starter | [dz-2023] |
| Milk-coagulating enzyme of microbial origin | The 2019 text named a Rhizomucor miehei protease; the 2023 amendment says only "enzyme"[dz-2019][dz-2023] |
| Common salt, as brine of 18–22% | [dz-2023] |
| Starter | whey-grown starter of Lactobacillus and thermophilic Streptococcus, plus frozen Streptococcus thermophilus |
Total time across the recorded steps: 13 months – 10 years
What changes: The standardised milk is heated to at least 72.5 °C for 20 seconds
The milk is separated, clarified and standardised for fat; it may then be held at no more than 10 °C for no more than 18 hours.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Standardised cow milk from the grazing season is pasteurised at no less than 72.5 °C, inoculated at 32–34 °C with a whey-grown starter of Lactobacillus and thermophilic Streptococcus plus a frozen Streptococcus thermophilus culture, and set with a microbial enzyme. The curd is cut to 0.7–1.0 cm, cooked from 33 °C to 50 °C, moulded, pressed and brined up to 8 days. After up to 30 days drying at 10–12 °C the wheels are vacuum-packed and matured 12 to 120 months at no more than 10 °C. Made in 9 steps over 13 months – 10 years. The longest step, vacuum-pack and mature, takes 12 months – 10 years (European Commission 2023) and runs at up to 10 °C (European Commission 2023). Salt is 18–22 % (European Commission 2023). Lactobacillus (rod-shaped lactic acid bacteria) and thermophilic Streptococcus, kept at a set ratio in the whey starter and Streptococcus thermophilus do most of the fermenting.
| Main step | 12 months – 10 yearsSet[dz-2023] | Vacuum-pack and mature |
|---|---|---|
| Temperature | up to 10 °CSet[dz-2023] | Vacuum-pack and mature |
| Salt | 18–22 %Set[dz-2023] | Brine |
| Acidity | pH 4.5–5.4Set[dz-2023] | Brine |
A cooked, long-matured hard cheese, made from pasteurised milk set with a microbial enzyme, with a whey-grown starter of set Lactobacillus to Streptococcus ratio. Wheels are small, about 4 kg, and mature vacuum-packed rather than with an open rind.
The milk is pasteurised at no less than 72.5 °C for 20 seconds and held at no more than 10 °C before cheesemaking; the specification calls this temperature a food-safety parameter.
Every number is labelled with how it is known. How this atlas is made
Experimental production of the hard cheese behind Džiugas began in a new Telšiai plant in 1985, and output grew from 1994 and markedly from 2006. The name comes from Džiugo kalnas, a hill fort named after a legendary Samogitian warlord.
