Győr-Moson-Sopron megyei Csemege sajt 
Győr-Moson-Sopron megyei Csemege sajt is a full-fat, salted cheese from Hungary. It is made from cow's milk and has a porous texture. The cheese is ripened with Brevibacterium linens rind flora, which contributes to its unique flavor and aroma. It has a reddish-yellow rind and a yellowish-white interior with evenly distributed cracks. The cheese has a mildly lactic aroma and a pleasantly aromatic, salty, and slightly acidic flavor. It is known for its mushy texture that crumbles easily in the mouth. The cheese is recognized for its quality and has won several awards in Hungary.
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Key Facts
| Country of Origin | Hungary |
| Specific Origin | Győr-Moson-Sopron County, Hungary |
| Protection | PGI (2017) |
| Milk Type | Cow's milk |
| Fat Content | 0 ± 2% of the dry matter |
| Rind | Thin, flexible, porous, uniformly reddish-yellow, slightly slimy |
| Texture | Semi-soft, crumbly |
| Flavor | Pleasantly aromatic, salty, slightly acidic |
| Aroma | Mildly lactic, free of any foreign odor |
| Colors | Reddish-yellow rind, yellowish-white interior |
| Forms | Disc-shaped |
| Age | Ripening process takes around 3 weeks; develops hints of ammonia after 4-5 weeks |