Stricter measures are coming on the Trappist and wild sourdough fronts – new regulation protects customers

Decree 43/2025. (X. 2.) AM, published in the Hungarian Official Gazette, amends the mandatory provisions of the Hungarian Food Code. According to the changes, Trappist cheese can only officially bear the name if it scores at least 2.8 points in a sensory test – based on taste, smell, and texture – and a minimum of 11.2 points in total. The use of the name “Trappist cheese” is mandatory, and the cube-shaped version can only be sold in sliced, grated form or as a food ingredient.

The concept of “wild sourdough” has also been clarified: it can only be made by fermenting flour and water with the help of natural microorganisms, and it cannot contain other types of sourdough or yeast. Bread made in this way must ferment at a maximum of 8 °C for at least 12 hours in order to truly bear the “wild sourdough” designation.

The amendments entered into force the day after their announcement. Dairy products manufactured under the previous rules can be marketed for 30 days, and bakery products for 7 days.

The government’s goal is to make the production process more transparent for one of the most popular Hungarian cheeses and breads, and for customers to be able to make decisions based on real quality guarantees rather than marketing promises.