Lajta is a Hungarian soft, washed skinned cheese of rectangular shape and produced from pasteurised cow’s milk. It has a red (rouge) mouldy crust appearing on the surface, with an orange tone. After several washings of salty water every day or every other day, a kilogram of brick shaped Lajta is wrapped in gold foil. The paste is characterized by evenly distributed small eyes and melts softly in the mouth. It is piquant with an assertive and aromatic odor that reminds you of animal odors as the cheese matures. The distinctively strong, assertive flavours of Lajta go well with full-bodied red wines such as Cabernet Franc or a rich Pinot Noir. It ripens in four to six weeks and has a fat content of 50 per cent.