Lajta sajt 
Lajta sajt is a full-fat, slightly soft-textured cheese from Hungary. It is made from cow's milk and ripened for two weeks with Brevibacterium linens rind flora. The cheese has a reddish-yellow color and a porous, flexible rind. It is known for its slightly acidic, spicy, and pleasantly salty taste. The cheese is produced in Győr-Moson-Sopron County, a traditional dairy region in north-west Hungary. Lajta sajt is recognized for its unique production method and has won several awards in cheese competitions. It is popular among gourmet cheese lovers for its distinctive aroma and flavor.
Key Facts
| Country of Origin | Hungary |
| Specific Origin | Győr-Moson-Sopron County |
| Protection | PGI (2022) |
| Milk Type | Cow's milk |
| Fat Content | 0 ± 2.5% in dry matter |
| Rind | Thin, flexible, porous, uniformly reddish-yellow |
| Texture | Slightly soft, crumbly, porous |
| Flavor | Slightly acidic, slightly spicy, pleasantly salty |
| Aroma | Distinctive, slightly spicy, slightly lactic, free of any foreign odor |
| Colors | Reddish-yellow |
| Forms | Oblong block (19-21 cm long; 7-9 cm wide; 5.5-7 cm high), weighing 1-1.2 kg |
| Age | Ripened for 2 weeks |
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