Farms, dairies, cooperatives and affineurs in Tokaj that you can visit or buy from.
A guide to cheese farms in Tokaj.
Cheese maker and shop on Petőfi út in Tokaj; its Facebook page shows it smoking cheeses and selling parenyica, ostorszíj and görcs, and it ran cheese-making afternoons in 2025.
Cheeses: Parenyica
Visiting: cheese shop on Petőfi út (Tokaji Sajtozó), cheese-making afternoons, held on six Saturdays from April to September 2025
Family cheese workshop on a narrow Mád street, founded in 2010; its semi-hard cheese ripens in a cellar and is wiped weekly with salted apricot brandy.
Cheeses: semi-hard cellar-ripened cheese, cheese bonbons rolled in spices or seeds, cheesecake of thick yoghurt with blue cheese and aszú wine jelly
Visiting: cheeses can be tasted and bought at the workshop, group cheese tastings for 10 to 30 people
Hand-made cheese from its own cows' milk in Tarcal, at the foot of the Tokaj wine region, ripened 3 to 8 weeks; a small shop at the workshop, and web orders collected by appointment.
Cheeses: Gomolya, Zempléner, an Emmental-style cheese, Hegyaljai semi-hard cheese, smoked cheese, white-mould soft cheese, Camembert style, herb and spice cheeses (thyme, rose pepper, clover)
Visiting: small shop at the workshop, web orders collected at the dairy at a time agreed in advance, webshop with courier delivery across Hungary
Discover a family winery in Tokaj's UNESCO World Heritage cellar village. Explore a hand-built cellar, enjoy a 6-wine tasting including Tokaji Aszú, and add an optiona...
Experience the magic of the Tokaj wine region during a unique harvest experience. Stroll through the vineyards, pick grapes, and learn about the creation of world-famo...
Discover Tokaj, the most famous Hungarian wine region. Visit a family-owned winery and enjoy a wine tasting.
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.
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.
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.
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.
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.