Rolling in Budapest Cultural information in English … Hear everything first hand

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I.  “SZEGA” Cheese Celebration

Between August, 24 – September, 13. 2015. at the SZEGA MARKET – Budagönyge

Open: 10 a.m. – midnight

Attended at the III. Nations Cheese Competition press briefing. Concluded 17 countries ambassadors, and/or representatives of their Embassy were present. Each country was about to introduce their own point of view about their cheese in the forthcoming nation’s cheese competition. Ádám Gábossy – managing director of  the competition welcomed the distinguish guests at the SZEGA Market – Budagyöngye – District,I., 121 Szilágyi Erzsébet Ave. on the -1 level.

At the end of the presentation all had said they have high hopes that their national cheese will be this year’s winner.  Here is the list of cheese anybody can taste at the SZEGA Market and also purchase with a rather low discount price.

United States of America – Sartori Bella Vitano Merlot – Merlot wine dipped matured semi-solid greasy cheese.  Austria – Mölltaler Almkase – 12 months ripened Alpine-fat hard cheese. Belgium  – La Hervé Á La Biére A.O.P. – beer-washed crust, greasy, soft cheese. Czech Republic – Zlatá Prahá – semi-soft, fatty cheese fermentation with holes. Denmark – Danbo – semi-solid, greasy,  washed crust, soft cheese. United Kingdom – Red Leichester – traditional farmhouse semi-solid oily greasy cheese. Estonia – Forte Classico – aged 10 months. Lactose-free, semi-skimmed, hard cheese. France – Comté A.O.C. – Traditional farmhouse oily greasy, semi-solid cheese.  Greece – Kefaloteri – traditional, raw sheep milk, hard cheese. The Netherlands – Edam Balls – semi-solid, semi-greasy, national cheese. Ireland – Dubliner – greasy, hard, Irish cheese. Hungary – Abbey – fatty semi-hard cheese with rugged holes. Germany – Limburger – traditional, washed crust, semi-greasy, soft cheese, Italy – Provolone – traditional, greasy, semi-solid, Italian cheese. Portugal – Sao Jorge D.O.P. – Seven months of maturing, raw milk, fat, semi-hard cheese.Spain – Idizabal  D.O.P. – raw sheep milk, fat, hard cheese. Switzerland – Appenzeller Extra Noir A.O.C – Six months of maturing, fat, semi-solid cheese.

The participating countries representatives also offered their products for tasting at the briefing and could already vote in person to choose by their own taste as to be the one of 2015 year’s runner-up cheese.

At the Nations Cheese Competition 17 countries and also cheese capital representatives/producers will be on the spot for the guests to taste these mouth melting cheese. At the same time the tasters can vote on their taste to be 2015 year’s best cheese at www.nemzeteksajtversenye.hu

I had the opportunity to taste the products and talk to the dedicated …  and we did not have to travel around Europe for good cheese, at last we ate finally traditional  real yummy cheese made of cows real milk at the press meeting

Indeed the Cheese Road protagonists of artisan cheese maker produce unique and special, high-quality cheese products for their local and foreigner buyers. The tourist can expects quality. The visitors collecting experience who will therefore choose the route to  be present at the finalist of the Nations Cheese Competition  will  most probably enjoy their stay in Budapest and will not be unsatisfied.

Based on the votes, the winner country’s cheese is to receive the award at the venue of the 24th Wine Festival at the Buda Castle.

Nations Cheese Contest Award Ceremony:

 Sunday, September,13. 2015. 5.20 p.m.

Here is in brief  a peak into the presentation given by the Greek and United Kingdom part to the history, tradition kept to their cheese  … Below is a part of the Greece presentation given by Konstantinos Flouris – Economic and Commercial Office – Embassy of Greece – Budapest and it goes like this Q.: “According to the Greek mythology, the gods of Mount Olympus sent Aristaeus, son of god Apollo, to teach men the art of cheese making. It was called a “gift of everlasting value”. Greece is rich in cheese production, with a cheese loving population. For the Greeks cheese is not just an accompanying food – it is food per se. The annual per capita consumption is about 25 kilos, one of the biggest in the EU countries. Greece is classified in the 9th place based on cheese production among the 28 EU countries. There are 16 million sheep and goats in Greece, whose milk is used to produce cheese and yogurt. Following in the footsteps of tradition, Greek cheese makers managed to produce an important selection of cheeses, some of which are unique in the world.  The art of cheese made in Greece has evolved over the years. Feta cheese is made in Greece for over two centuries, and is the undisputed number one item on Greek dinner tables. It is noteworthy, that in Greece approximately 300 different types of cheese are produced, either in small or large quantities, and 21 Greek cheese varieties (among them kefalotyri, feta and graviera cheeses) have been accorded PDO status (“Protected Designation of Origin”) by the European Commission.

As for the presentation of Adam Kettle-Williams  – UK Embassy in Budapest talked about the Red Leichester cheese going for the award in the competition …  saying this is a special cheese in the UK, Also told the story of the traditional cheese rolling race which is pretty popular in the UK … Q.: „Thousands gather each year to watch Cooper’s Hill cheese rolling competition. Contestants in the men’s race chase a replica Double Gloucester Cheese down the steep gradient during the annual cheese-rolling Bank Holiday tradition in Gloucestershire, England. Contestants from around the world tumble-down the 200m slope, like a rocket to win the world-famous event and the one who first get down the hill receive the Double Gloucester Cheese as the reward. … Also a quicky history.: „Randwick, Gloucestershire, had two, probably unrelated, calendar customs of note. The cheese-rolling was described in a letter, dated April 1827, published in William Hone’s Table Book, which related that every May Day three large Gloucester cheeses were decked with flowers and carried on litters in procession through the town, and were then rolled around the church before being cut up and distributed. This custom has been revived, following closely the old description, but with only one cheese being distributed and the other two set aside for rolling at the start of Randwick Wap. The term ‘Wap’ has not been satisfactorily explained, but it is the name for the local revel or feast, which was held on the second Monday after Easter, and it perhaps pertains to the weaving trade which was the mainstay of the village economy. The celebrations included a mock mayor ceremony, first mentioned in 1703, and suppressed about 1892 because of the drunkenness it encouraged. It was revived in 1972,  along with other celebrations of the new Randwick Wap.”

The Wine Festival of 2015 will take place at the same venue within the Buda Castle beginning from

Wednesday, September, 9. until Sunday, September, 13.

These various European cheese perfectly will go along with your wine either having a sip of dry, red or sparkling wines and good to keep in mind to give it a try from afar the American cheese to be first introduced in Hungary, which was previously an award-winning cheese in the United States of America.

Update and snaps by Aggie Reiter