It is great to be back in Budapest for a short while since I have been missing not just my mom’s great dishes but good Hungarian farm-style cheese too as well as cheese making myself… but that is another topic.
Since my apartment is quite close to the farmer;s market I went down today to look around but I sadly had to realize that my favorite specialty stores have all closed due to the pandemic hopefully not forever.
This time I bumped into a cute cheese place serving mostly farm-style cheese from Transylvania and this is just what I needed that point. Lovely fresh cheese made with care and love 🙂
I did try 3 for this time that I would like to recommend some pairing with :
1.6 months old semi-hard Trappist monk style, cow mil cheese ( from Torocko)
6 months old Trappist Monk cheese made in the Transylvanian countryside. Creamy, buttery cowmilk cheese with some nutty notes.
&
pairing : Pinot Grigio or Riesling.
2. 2 years old semi-hard cow milk cheese (from Tekerőpatak )
2 years old semi-hard cow milk cheese from Tekerôpatak, Transylvania. Great Swiss-style cheese with earthy and complex characteristics .
& pairing : Cava, Sauvignon Blanc, Riesling
& 
pairing : Brown ales and Pilsners
3. Fresh sheep cheese
Fresh sheep cheese 
No unnecessary additives just a tiny pinch of salt and it becomes your best friend for the summer. Ideal for summer salads
& pairing : ideal with crisp, dry and young bottlings like Pinot Blanc, Verdejo, young Chardonnay and of my all time favorite Sauvignon Blanc.
the funky cheese blog 