ЧероСыр

In a former press house on the Rezi vineyards, it's no longer wine aging, but cheese. Under the hands of Róbert Cserép, smoked parenyica, spiced gomolya cheese, and sweet whey cream are crafted daily. At dawn, while others are still sleeping, Robi is already in the cheese workshop: pasteurizing, curdling, stirring, shaping, smoking, packaging.

CseroSajt's story isn’t about an inherited craft passed down through generations — it’s about a bold change, a conscious decision, and a lot of relearning. You can taste the cheeses right on the farm, surrounded by peacefully grazing cows and the rolling hills of Rezi vineyards.

Robi used to work in IT, but eventually grew tired of screens and enclosed spaces. Drawn by the tranquility of a nature-based lifestyle and the desire to create with his hands, he turned to cheesemaking.

“Every morning, before I start, I stand in front of the workshop. The cows graze quietly, the mist slowly lifts, and on colder days, you can even see their breath. That’s when I know I’m in the right place.”

A lifelong resident of Rezi, it was only natural for Robi to start his cheesemaking venture here. He began with just two liters of milk, making cheese as an experiment for his family. Positive feedback quickly showed him that others also appreciated his handcrafted, small-batch cheeses. What started as a passion project has now grown into a business — Robi even has help today.

After numerous courses, trials, and failures, he transformed the old press house into a compliant, yet still artisanal, cheese workshop. Its essence, however, remains unchanged: handmade, close to nature, and close to people.

CseroSajt offers fresh plain and spiced gomolya cheeses, along with hand-stretched parenyicas in various flavors. Robi also makes a creamy, sweet whey spread that’s denser and richer than yogurt, offering a unique taste experience.

All cheeses are made from gently pasteurized milk, preserving their natural nutritional value. Robi carefully selects his rennet and bacterial cultures, using only natural, additive-free salt. Flavors are thoughtfully chosen: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, chili — all-natural, often homegrown.

Parenyica is hand-stretched, shaped, filled, and smoked with beechwood, creating its signature mildly salty, smoky flavor, which has become a hallmark of CseroSajt.
 No preservatives, no additives — just honest craftsmanship.

At CseroSajt, you’ll never taste two identical cheeses. Variations are part of the charm, born from artisanal methods and nature-friendly animal husbandry. Though Robi follows his trusted recipes, factors like weather and the grass composition the cows graze on can subtly influence the texture and flavor of the cheese. As Robi says: “Cheese is as good as the milk. The milk is as good as the animal. And the animal is as well as it’s cared for.”

Currently, three cows graze on Rezi hill: two Magyartarka and one Kárpáti Borzderes, named Rezeda, Pipacs, and Jázmin. We encourage you to taste CseroSajt products and, if possible, visit the farm to see the cheesemaking process up close — and meet the cows too.

Parenyica – Hand-stretched, beechwood smoked

Did you know parenyica originally comes from Slovak shepherds in the Tatra Mountains? From there, it conquered the world — and today, it’s made right here on Rezi hill. CseroSajt parenyica is crafted from fresh milk, gently pasteurized, then hand-stretched and rolled into shape using traditional methods. The base version is mildly salty, with a firm yet elastic texture, and smoked with beechwood, which imparts a distinctive yet smooth flavor. No preservatives or additives are used — only natural, mineral-rich salt. You can also enjoy parenyica in various flavors: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, and chili.

Where to find CseroSajt:

• 8373 Rezi, Kiscomai Road, Parcel No. 2622
• Google Maps

More information & Contact:

• Website
• Facebook
• Phone: +36 30 424 7424