Paraszt Sajt – Ficsor Árpád

Árpád Ficsor mastered the art of cheese-making in Switzerland, and has developed his knowledge further in Hungary. The delicious ingredients to the Peasant cheeses are supplied by the 220 milk-yielding Hungarian cattle belonging to their own stock culture. These cattle may graze and move freely in the fields to eat their fill or lie in the sun, giving tasty milk in return.

Farming takes place on 200 hectares, fodder for the animals – corn, lucerne-, oat- and rye-silage – is produced by the farm. A small-sized cheese factory was launched in 2015, thanks to this the cheese produced has reached 800 kg per month, secondly, further development and quality improvements could thus be concentrated on. No artificial additives are used, however, Hungarian, Dutch, French and Swiss starter cultures are used during the cheese heating process, a wheel of cheese is generally 7-8 kg or 25-30kg, stored carefully in a cheese cellar.

You can meet with their White, Raclette, Hard cheese and Cheese with holes in Házikó products.

Paraszt Sajt website
+36 70 250 49 12
ficsorarpi@gmail.com