Sándor Tamás Sajtmanufaktúra (Bükki Kézműves Sajtmanufaktúra)
Family dairy at Mónosbél in the Bükk, near Eger, making cow's milk cheeses and orda, with gomolya to order. Tastings come with Eger, Mátraalja and Tokaj wines; phone ahead.
About Orda
A whey cheese. Whey left from making cheese is heated to 70 to 90 °C and acidified, the whey proteins flake out, and the flakes are drained in cloth. It keeps its milk sugar, so it spoils quickly. The Sándor Tamás dairy at Mónosbél in the Bükk makes it from fresh cow's whey, sells it with zsendice, and calls it one of the oldest traditional foods of Hungarian cheesemaking. Vidéki Sajt at Ostoros lists an orda too. It has no protection; it is a plain fresh cheese eaten on toast, grilled or used as a filling.
Made in: Made wherever cheese is made; in the Eger area the Sándor Tamás dairy at Mónosbél in the Bükk and Vidéki Sajt at Ostoros list it
On the plate
Mild and milky, lightly sweet, with a fresh smell. Hungarian Wikipedia calls it softer than cow's milk túró (curd cheese). The Mónosbél dairy serves it on toast, with cold starters, grilled, with house jams or in dessert fillings.
Rind: none, eaten fresh
Wine and cheese
What to pour with Orda
Fresh white and rosé of Eger Eger
Our pickThe Sándor Tamás dairy at Mónosbél says orda goes well with fresh, lively white and rosé wines. Its mild, lightly sweet flakes want freshness rather than weight, which these light to medium-bodied whites and rosés give.
Late-harvest white Eger
Our pickThe Mónosbél dairy suggests orda with home-made jams and as a dessert filling. A sweet late-harvest white takes the place of the jam, with medium acidity to keep the mild, lightly sweet cheese from tasting flat.
The grapes behind these winesLeanykaHarsleveluSauvignon BlancOlaszrizlingKadarkaKekfrankos
From the source
Where to buy and taste it
Cheese experiences nearby
Sándor Tamás Sajtmanufaktúra: cheese tastings and estate visit
Five programmes at the Mónosbél dairy: four 1 to 2 hour tastings of Bükk cow's milk cheeses with wine, two adding sheep and goat cheese, and a 5 to 6 hour estate and pasture visit.
Tóth Ferenc Pincészet: wine and cheese tasting
Four of the Tóth Ferenc winery's wines with four matched cheeses and the reasoning behind each pairing, booked ahead in Eger for groups of four or more.
Egri Piaccsarnok producers' market
Eger's market hall on Katona István tér has dairy stalls Monday to Saturday. A producers' and crafts market is held there on the second Saturday of each month; the April 2025 edition listed cheesemakers.
Orda: questions
What is the difference between orda and zsendice?
Hungarian Wikipedia treats zsendice as the first result of heating and acidifying whey, and orda as zsendice drained and concentrated, in about 12 hours. The Mónosbél dairy groups the two names on its product page.
Is orda a real cheese?
Yes: it is a whey cheese, made by a second process from the whey left after the main cheese, not from the milk itself.
Same cheeseboard
More cheeses from Eger
Plan the trip
Visit Orda country
Tastings and tours where it is made, and somewhere to stay.
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Sources: stmanufaktura.hu, hu.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.