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
Website: facebook.com/profile.php?id=100057522547066
Parenyica is lightly smoked and, per the HÍR collection, pleasantly salty; the high acidity of an unoaked or lightly oaked dry Furmint refreshes the palate between bites and keeps the smoke from lingering.
Sweet Szamorodni is aged in oak and keeps a high acidity; its oxidative or nutty warmth meets the smoke of a salty parenyica roll, and its sweetness softens the salt.
Dry Szamorodni is oxidative and nutty, a different register from dry Furmint; that nuttiness can sit alongside a smoked parenyica roll without covering the milder cheese.
Address: Petőfi út 52, 3910 Tokaj
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
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