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Cheese from Hungary, Győr-Moson-Sopron county
Csemege sajt is a full-fat, salted, semi-hard cow cheese from north-west Hungary, with many small holes and a pleasantly aromatic, slightly acid taste. Dairy writers of 1915–1940 describe the Moson county Csemege (or Illmici) cheese as a smaller, flatter and softer relative of the Óvári cheese, set at 29–30 °C, warmed to 39–42 °C and ripened four to six weeks in a warm cellar. Made in 6 steps over 28 days – 42 days. The longest step, ripen in a warm cellar, takes 28–42 days (Csiszár J. 1940) and runs at 18–20 °C (Csiszár J. 1940).
| Main step | 28–42 daysReported[csiszar1940] | Ripen in a warm cellar |
|---|---|---|
| Temperature | 18–20 °CReported[csiszar1940] | Ripen in a warm cellar |
| Cow milk · Full-fat[xpatloop2020] |
| Rennet[csiszar1940] |
| Salt · The PGI cheese is described as a salted cheese[xpatloop2020] |
| Starter: not recorded in the sources found |
Total time across the recorded steps: 28 days – 42 days
What changes: Starting material: full-fat cow milk
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
Csemege (Illmici) cheese was made alongside the Óvári cheese of Mosonmagyaróvár by a similar method, but as a smaller, flatter and softer wheel. A 1940 manual records that the Óvári method itself later drifted toward the Csemege way of making.
No safety data or study of this cheese was found.
Every number is labelled with how it is known. How this atlas is made
The Óvári cheese was first made in Moson county dairy cooperatives on the model of Tilsiter, and the Moson Csemege, also called Illmici, was made alongside it. Újhelyi's 1915–16 report calls it smaller, flatter, softer and better than Óvári. The Traditional Hungarian Cheese Association applied for the PGI around 2016, and the EU registered it in 2020.
