CheeseDjugas is prepared under strict European control. MaturesDjugas from one to four years, so it is called hard cheese. It belongs to the same type of cheese asGran Padano andParmegiano Reggiano, known locally as PARMESAN. But few people know that raw milk is used in the production of parmesan, and in the production of cheeseJugas only pasteurized milk is used, that gives the final product a delicate sweet taste, and the Italian hard cheeses taste more sharp and sour.
In the production of cheeseJugas uses an enzyme of only microbial origin, which allows you to recommend it for food to people who adhere to vegetarianism.
100 g of cheese contains 33 g of protein, as much as 200 g of beef, 400 g of sea pike or 1 liter of milk. This is an easily digestible protein, because over the years of maturation, the protein in the hard cheese Jugas is broken down to free amino acids. This helps to “charge” our body with energy in 20 minutes, whereas the body needs 2 hours to absorb protein from beef. In 100 g of cheeseJugas contains only 26 g of fat, which is 10 g less than in other varieties of cheese. And another 100 g of this wonderful product provides the human body with a daily norm of calcium.
Each type of hard cheeseDjugas have their own flavor shades, because in the process of maturation, the taste, smell, color, and structure change. Hard cheese is presented in various degrees of maturation: 12, 18, 24, 36 and 48 months. Each of the varieties has a pronounced taste and spicy aroma. By the way, the color of the cheese is always different, and it depends not on the maturation, but on the grass that the cows ate in a particular season.
Let’s open a secret: in order for the aroma and taste of the cheese to fully open up, as well as acquire the correct structure, spread the pieces of cheese on a plate and let it “breathe” for 15 minutes.
CheeseJugas contains almost no lactose, as in the process of maturation (after 1 year), lactose is broken down to lactic acid, so it is suitable for those who suffer from lactose intolerance to milk sugar.
Hard cheese Jugas it is delicious both by itself and in combination with other products, and as an ingredient can be included in the finished dish. It is perfectly combined with other products, like a fine seasoning, a natural flavor enhancer that gives dishes a rich taste.