A guide to cheese experiences in Tokaj.

Cheese Experiences in Tokaj

Cheese-making afternoon at Tokaji Sajt ★ 4.2

Tokaj townClassSix Saturdays from late April to early September in 2025 (26 April to 6 September); no 2026 dates are listed

Cheese-making afternoons at the Tokaji Sajt shop in Tokaj, an indoor programme for families and friends; the 2025 run was six Saturdays from late April to early September.

Petőfi út 52, 3910 Tokaj

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Cheese Experiences in Tokaj, FAQ

Is the parenyica made in Tokaj the protected Slovak cheese?

No. Slovenská parenica is a protected geographical indication for cheese made in Slovakia, entered in the EU register on 11 July 2008. Tokaji Sajt in Tokaj sells its own cheese as parenyica.

What milk is parenyica made from?

The Hungarian HÍR collection of traditional foods says it was once made from raw sheep's milk and is now made mostly from cow's milk. Hungarian Wikipedia, describing the Slovak cheese, says the sheep's milk share must be at least 50 percent.

How big is a roll?

The HÍR collection gives about 0.3 kg for a roll 7 to 8 cm across, wound from a ribbon 6 to 7 cm wide. Slovak and English Wikipedia give about 100 g for a typical Slovak roll.

How is traditional gomolya made?

Per the HÍR collection, rennet was stirred into warmed milk, the curd was broken after an hour to free the whey and poured through a loose-woven cloth whose size set the size of the cheese, then left to drip and dried on a cheese table or pressed. Today it is salted and drained to its final shape in cloth.

Can you buy gomolya in the Tokaj area?

Zempléni Sajt in Tarcal lists a grill gomolya on its webshop in 250 g packs, sent vacuum-packed; its terms of sale also allow collection at the dairy at a time agreed in advance.

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