CseroCheese

In one of the press houses on the Rezi vineyard, it’s no longer wine but cheese that matures. Under the hands of Róbert Cserép, smoked parenyica, spiced gomolya cheese, and sweet whey cream are made daily. At dawn, when others are still asleep, Robi is already in the cheese workshop: pasteurising, curdling, mixing, shaping, smoking, and packaging. The story of CseroCheese doesn’t come from a craft passed down through generations, but from a change, a decision, and a lot of relearning. You can taste the cheeses on-site at the farm, in the company of peacefully grazing cows, surrounded by the charming hills of the Rezi vineyard.

Robi previously worked as an IT specialist, but at one point, he’d had enough of screens and enclosed spaces. The pull of a nature-connected life and the peace it brings drew him to the hills, along with the desire to create with his hands.

“In the mornings, before I start making cheese, I just stand outside the workshop. The cows graze quietly, the mist is just lifting, and on colder days, you can even see their breath. It’s in these moments I know I’m in the right place.”

Robi has lived in Rezi all his life, so it was only natural for him to start his cheesemaking business here.

The first cheese he made was an experiment with two litres of milk, initially just for the family. But the feedback soon proved that others also enjoyed Robi’s artisanal, small-scale cheeses. Over the years, the initial enthusiasm grew into a business, and Robi now has help as well. After numerous professional courses, trials, and errors, he transformed the press house into his own cheese workshop, which now operates as a fully compliant facility. However, the essence remains the same: artisanal, human-centred, and close to nature.

Among CseroCheese products, you’ll find fresh natural and spiced gomolya cheese, as well as hand-pulled natural or flavoured parenyica. Robi also makes a delicious sweet whey cream, which is much creamier and thicker than yoghurt, offering a completely different taste experience when you try it.

Robi makes all his cheeses from gently pasteurised milk at low temperatures to preserve its nutritional value. He carefully selects the rennet and bacterial cultures and uses only natural, additive-free salt.
The flavourings are always well thought out: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, chilli – all ingredients are natural, often home-grown.

The parenyica is hand-pulled, shaped, filled, and smoked with beechwood, creating that distinctive, slightly salty, smoky flavour that has become one of CseroCheese’s trademarks.

The products contain no preservatives or additives.

At the CseroCheese workshop, you’ll never taste two identical cheeses – at least, there may be differences. This is normal due to the artisanal nature and the close-to-nature animal husbandry. While Robi has his own tried-and-tested recipe, the texture and flavour of the cheese always depend, for example, on the weather or the current composition of the grass the cows graze on.

As Robi puts it: “Cheese is as good as the milk. And the milk is as good as the animal. And the animal is as good as how it’s cared for.”

Currently, three cows graze on the Rezi vineyard: two Hungarian Simmentals and one Carpathian Brown, named Rezeda, Pipacs, and Jázmin.

We encourage you to try CseroCheese and, if you can, visit the farm, where you can get a glimpse into the busy daily life of a cheesemaker and get to know the cows up close.

Parenyica – hand-pulled, smoked with beechwood

Did you know that parenyica is originally a Slovak cheese made by shepherds in the Tatras? From there, it began its journey and is now also made on the Rezi vineyard.

CseroCheese parenyica is made from fresh milk. After gentle pasteurisation, Robi prepares the cheese and then, using traditional methods, hand-pulls and rolls it into shape. The basic version is slightly salty, has a flexible texture, and is smoked – only beechwood is used for smoking, giving the cheese a distinctive yet mild flavour. It contains no preservatives or additives, and the salt is natural and rich in minerals. You can also try parenyica in various flavours: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, chilli.

Where to buy CseroCheese:

• 8373 Rezi Kiscomai út hrsz 2622
• Google Maps

Further information and contact:

• Website
• Facebook
• Phone number: 06304247424