Top 4 Hungarian Cow's Milk Cheeses

Breier Farm is a cheese producer located in Hungary, specializing in the manufacture of traditional Hungarian cheeses. It utilizes local ingredients to produce a variety of cheeses adhering to both modern and traditional cheese-making techniques. The company also emphasizes sustainable practices in its production processes.Expand

Csiz Sajtmuhely Kft is a cheese producer based in Hungary, specializing in the production of artisan cheeses using traditional techniques. The company focuses on crafting cheese from locally sourced milk to ensure high quality and freshness. Their product line features a variety of cheeses, appealing to different tastes and dietary preferences.Expand

Rögös túró is a traditional cottage cheese made in Hungary from cow's milk, cream, and lactic acid bacteria cultures. The cheese is ivory white to yellowish-white in color. Its flavor is delicately and pleasantly sour, fresh, fruity and aromatic, reminiscent of fresh milk. After World War I, Hungary started to export raw and processed cow's cheese. The cheese mainly went to Germany, where the Hungarian cheese was more valued and more expensive than other cheeses. Cottage cheese started to be made around that time. It is made by chopping the cow's cheese into fine pieces the size of a hazelnut. Pair this fresh cheese with sliced fruit, honey and cinnamon for a tasty snack.Expand

Lajta is a traditional cheese made from cow's milk. It is rectangular in shape and usually comes wrapped in gold foil. The cheese has a washed rind with a reddish mold appearing on the surface. Its texture is creamy, with small eyes dispersed throughout it. Lajta's aromas are strong and pungent, while the flavors are piquant. As the cheese matures (4-6 weeks), the aromas become reminiscent of animal odors. It's recommended to pair it with full-bodied red wines such as Pinot Noir, Zweigelt, and Cabernet Franc.Expand

Ranolder is a hard Hungarian cheese produced a few kilometers from Sümeg in Veszprém county. The cheese is made from full-fat pasteurized cow's milk at a small countryside dairy. It typically matures for 7 months before it's sold and consumed. During the maturation period, the rind is sometimes washed in Merlot. Underneath the rind, the texture is hard and slightly crisp. The aromas are intense and the flavors are full and milky, with a long finish. It's recommended to serve Ranolder on a cheeseboard or pair it with dried fruit. The cheese was named after János Ranolder, Bishop of Veszprém, who helped to improve the area's winemaking culture. Interestingly, Ranolder won first place in the hard cheese category at Mondial du Fromage.Expand

Balaton is a traditional cheese originating from Hungary. The cheese is made from cow's milk and it's named after the famous Balaton lake. It's traditionally produced in a loaf shape. Underneath its thin and greasy natural rind, the texture is semi-hard, firm, and compact, with small eyes running throughout the paste. The aromas and flavors are mild and slightly acidic. Balaton is often used in cooking and grilling, but most people enjoy it as a table cheese, cut into slices and served with cold cuts.Expand