Observed arrival · 2026-11-03
Pásztor Sajt, from pasture to cheese room
Cheesemaker Hanufer Balázs presents his aged cheeses and fresh dairy products, made with milk from his cattle near Tarcal, Hungary.
○Open
⊠Login
$Paid
†Ads
✦Pretty
●Pro
◎Niche
◉Human
⚑Risk
ƒJS
- For
- People seeking locally made cheese and fresh dairy
- Worth noticing
- The awards list records ten Magyar Sajtmustra medals, including a 96-point gold for Pásztor sajt in 2026.
Field notes
Balázs says he has spent ten years keeping cattle and making cheese, with his Hungarian Spotted cows grazing near Tarcal and their milk processed in Taktaszada. The product list distinguishes Pásztor cheese aged 2–6 months from a hard cheese aged 4–12 months, alongside gomolya, parenyica, curd, yogurt, sour cream, and butter. The page lists Magyar Sajtmustra results from 2020 through 2026.
Observed signals
Read the marks
Editorial observations of this landing page, not a rating.
○OpenPublic substance visible
✦PrettyNotable craft visible
●ProPolished or operationally mature
◎NicheUnusually specific use
◉HumanPersonal, local, civic, or handmade
One card from the complete issue