Transylvanian farm cheese #1

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.

My 1st ever cheesemaking course :)

I just got back from the airport after spending 4 days in Helsinki and I am still under the influence and amaze of the positive things that happened to me.

It really took me a while – at least a year – to get my courage to make a move and do my own cheesemaking course in front of stangers in a foreign country not even on my mother tongue. Took a lot of preparation and sleepless nights to create the materials for my students and to make sure that the outcome would fulfill their and my expectations as well.  I was nervous as hell and almost fled from the situation, but finally I convinced myself that no matter what it takes I’m gonna make it.

I know that it is not concretely a topic what this blog is about and I am not sharing a recipre right now, I just felt like sharing this really important week in my life and thank you all to those who supported me in making my own cheesemaking course in Helsinki, also thanking the curious attendants, helpful hosts, good  quality milk, positive constellations and  the whole universe for giving this opportunity to me and I really hope that this inspiring wave will keep going and I can continue working as a cheesy lady:)

photo: Jessica Powell