Óvár pork cutlets are roasted pork loin topped with sautéed mushrooms, smoked ham and cheese. The dish was named after Óvár cheese, which is often used in Hungarian cuisine, both as a table cheese and as an ingredient in various foods. It takes its name from Magyaróvár, northern part of Mosonmagyaróvár, where it was first produced. Óvár cheese is a pale yellow, semi-hard cheese with irregular holes or cracks made from cow’s milk, with a lactic acid bacterial culture and coagulating enzymes. Its texture is pliable, elastic and non-crumbly. The aroma and flavour are pleasant, slightly aromatic, acidic and characteristically full-bodied, becoming stronger as it matures. It’s pleasantly salty.

Óvár cheese was experimented in 1903 by the Moson County Milk Cooperative and Imre Ujhelyi, who was the head of the milk experimental station of the Milk Cooperative. It was modelled on Tilsit cheese, applying the technology Ujhelyi had learned in Germany. The difference between the two cheeses was that Tilsit cheese was made by pressing and the paste was coloured, whereas Óvár cheese was not pressed and the paste was not coloured. Nowadays Óvár cheese is manufactured by Óvártej, one of the oldest Hungarian cheese producers.