Lajta

Documenti Ufficiali & Fonti

• Atto di registrazione EUR-Lex

1. eAmbrosia — Lajta sajt (PGI-HU-02844)
2. Wikidata Q12391503 (CC0)
3. cheese.com — Lajta
4. Gazzetta ufficiale dell’Unione europea, pubblicazione della domanda — Lajta sajt (EUR-Lex, JOC_2023_200_R_0020) 5,5-7 cm high), weighing 1-1,2 kg. Description of the product to which the name in (1) applies ‘Lajta sajt’ is a full-fat, salted, slightly soft-textured, porous cheese made from cow’s milk and ripened for 2 weeks with Brevibacterium linens rind flora. Texture: The body is uniformly yellowish-red in colour, with cracks densely and evenly distributed on the cut surface. The slightly soft-textured cheese is reddish-yellow in colour and crumbles in the mouth, and the cut surface is porous. Smell: It has a distinctive aroma and is slightly spicy, slightly lactic and free of any foreign odour. Link with the geographical area The link between ‘Lajta sajt’ and the geographical area is based on quality and reputation. ‘Lajta sajt’ has a characteristically aromatic odour and taste due to its specific ripening flora. The relatively short ripening period lends the cheese its slightly acidic, pleasantly aromatic and distinctive taste. Taste: slightly acidic, slightly spicy, flavourful, pleasantly salty and free of any foreign taste. The body of the cheese is dense, with small eyes, and has a distinctive, aromatic and pleasantly sharp taste. The high relative humidity of over 90 % causes the main ripening microflora ( Brevibacterium linens ), originating essentially in the pine boards surrounding the cheese, to appear on the surface of the cheese on day 4-5 of the ripening process, forming a pale yellow coating. Specific rules concerning labelling of the product the registered name refers to The packaging must bear the indication ‘zsíros, belső érlelésű, rúzsflórás, félkemény sajtkülönlegesség’ [full-fat, internal-ripened, red-cultured, semi-hard cheese speciality]. The texture of the mature cheese places it between a soft and a semi-hard cheese.

Altre schede: TasteAtlas