Hungarian cheese maker talked about the biggest secret of quality cheese

By: Trademagazin Date: 2022. 11. 01. 11:41

Making good cheese starts with good pasture and good forage. Good cheese is made from the milk of healthy and well-loved, happy animals with a low germ count and excellent content, under proper hygienic conditions, with heart and soul, says Dénes Ildikó, who farms in Nagyvázsony in Veszprém County.

Quality feed is also important

I think good cheese starts with good pasture and good forage. Good cheese is made from the milk of healthy and well-loved, happy animals with a low germ count and excellent content, under suitable hygienic conditions, with heart and soul. My favorites are caciotta cheese wrapped in camembert and garlic flavored yogurt cream cheese.

– the agricultural entrepreneur for Magyar Mezőgazdaság talked about the secrets of cheese making.

Nagyvázsonyi Gyümölcs Kerteszet is run by his partner, Imre Kósa, in the Balaton highlands. After media, IT and accounting, he returned to his basic profession, agriculture. Another branch of their family farm is the Nagyvázsonyi Goat Farm, which works closely with horticulture. They started the business in 2014 as a family farm, using their experience in other fields. Today, they cultivate 32 hectares.