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This year has started for the fourth occasion the Nation’s Cheese Contest organised by the SZEGA Foods based at the Budagyöngye. At the press meeting was announced, that this year 14 internationally plus 1 Hungary recognized countries in cheese makers will be in the ring to win the award of the Best European Cheese 2016.The French Jury President Roland Barthelemy formerly cheese maker said … Q.:”It was a great success in the domestic semi-final, but this does not mean the others in competition failed with the Hungarian cheeses. They brought very diverse cheeses which were tasted and experienced the good quality. Arriving as jury member to the cheese contest, the world-famous French cheeses knight, Roland Barthelemy’s visit is not the only important to as to judge the best Hungarian cheese. He  also is known as an extraordinary “diplomatic on cheese” and takes the news of the best Hungarian produced cheese to many countries around the world. As he said it is a great pleasure and honor that he could be here and take part in the jury which took 3 hours at the semi-final. Finally, the three-member jury judged the best Hungry’s cheese to compete with the other 14 nations cheese and the first place was awarded for  Hungary’s Ranolder cheese that is prepared at two-and-half kilometers from Sümeg at a small countryside factory with the producers heart and soul and of course cow’s milk!

The cheese knight added, unfortunately, the Hungarian cheese has not received the well derved role in the international field, but now here experiencing the products made he is sure that the change will come.  Next June (2017) at the World Cheese Contest 150 kilometers from Paris, at  Tours  among the other Hungarian cheese their place is there to be beside the Ranolder cheese and will also be represented. Last but not least, he said Q.:”This competition is a great opportunity, because finally Hungry’s cheese may reach its worthy place of this fantastic country.”

“This is a character special cheese, which is due to receive a unique bacterial flora bringing the characteristic flavor. There are prepared in different stages of ripening. Hungary’s winning cheese will be on store shelves after nine months of maturation. The Ranolder cheese goes with almost any food. It is excellent to serve as a cheese platter or any food as seasonings” said Mrs. Mária Tóth Tamásné.

The winning Europe’s finest cheeses will be announced on September, 11. at the 25th Budapest Wine Festival – Buda Castle – Budapest said Ádam Gábossy – Managing Director – organizer SZEGA Camembert Ltd. Sample box of the cheese in competition can only be purchased … where else than at the SZEGA Food Store.

The voting started today … Have you vote for your favorite? … Go as you please and pass your votes at the website: http://www.nemzeteksajtversenye.hu/en/contact/index/

The Hungarian organizers aim is to give an opportunity to introduce the locals and foreigners the major cheese producing countries by introduce themselves. Where else than at the SZEGA Foods. Previously, the Hungarian Food magazine spread the news as Budagyöngye Shopping Center –  SZEGA Foods – “Independent supermarket” The Year’s Best Shop – 2016. The SZEGA Foods has the rich selection of premium deli products and was found most worthy of the award.

Here are the 15 European nation’s cheese participating in the contest:

Greece – Manouri (PDO) … The ancient Manouri cheese is prepared by the sera of feta or kefalotiri. This cream and white manouri has a texture of cottage cheese pie up to a light. The cheese has fresh, milky, slightly lemon flavor and it melting in the mouth. The taste is slightly sour, like fresh yogurt. From Sheep and goat’s milk also can be produced in various forms.

Netherland – Reypenaer V.S.O.P. … The Reypenaer V.S.O.P. is made in a traditional way by a small cheese factory. After this, the cheese is historically ripened for 2 years in the unique micro climate in Woerden (Holland) with natural differences in temperature and humidity. The cheese has an extraordinary intense taste with surprising mineral crystals and complex aromas: caramel, light chocolate and toffee.

Ireland – Porter beer Cheddar … This handcrafted cheese, produced using Guinness-brewer Porter is smooth in texture with a distinctive marbled pattern which is the most attractive part of the cheese. This cheese is perfect as an hors D’Oeuvre when sliced and served with a tossed salad. It is equally as good when served as a center piece on an after dinner cheese board.

Hungary – Ranolder … The Hungarian Ranolder cheese is prepared at two-and-half kilometers from Sümeg at a small countryside factory with the producers heart and soul and of course cow’s milk!

“The specialty of the Ranolder cheese is originating from the simplicity and tradition and craft-making techniques. According to the preparation of the cheese we use only locally produced fresh milk. The cheese has a special characteristic flavour and aroma, a slightly hard but crisp substance, which is about the first quality milk, the unique bacterium flora, and for the long, bark maturation happening on more monthly air. The taste of our best quality cheese is because we are maturing them in Merlot Wine, which makes it even more complex, harmonious. A special cheese taste, character and full, highly diverse, well; structured and long. The cheese flavors aromas is the most intense between of 15-20 oC. Next to the initial slightly sweet and salty flavor of the cheese appearing the cashew nuts, and from among the dried fruits onto the fig reminder flavour tickets” added  Ms Mária Toth Tamásné.

Germany – Bördespeck … The Bördespeck has been manufactured in Germany since 1879. Following the old traditions they using the same recipe to make the cheese. Because smoked on juniper berries and oak the taste of the cheese is salty and slightly smoky. Its taste the distinct flavors of hazelnut.

Italy – Pecorino Romano (DOP) … Probably the most popular pecorino is Romano, which is made in province Lazio. The cheese is produced between. It matures in 12 months, and develops a characteristic flavor: salty and fruity. The older is more spicier. It’s an aromatic hard cheese, which is excellent for grating.

Spain – Tetilla (DOP) … Tetilla is a typical Galician cheese. Since 1992, it has been one of the four cheeses that received DOP recognition. The name Tetilla is Galician for “small breast”, which describes the shape of the cheese. Its texture is soft, thick and smooth with scattering of air pockets. Yellowish ivory in color Tetilla has a creamy mouth feel with buttery, slightly bitter and tangy flavors surrounding the palate. The maturing, which takes place between 10 and 30 days, happens in the hot and humid climate of Galicia.

Switzerland – Vecherin Fribourgeiols (AOC)… Vacherin Fribourgeois is a Swiss semi-soft cheese made with raw cow’s milk. The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wild flowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. This traditional cheese making process ensures that Vacherin Fribourgeois has a pleasant nutty flavor.

Slovenia – Tolminc (OEM) … Tolminc cheese with a protected designation of origin is today one of the most recognized Slovenian native cheese. Tolminc cheese was first mentioned in the thirteenth century: at the time tax was paid with cheese for the landlord. The cheese is matured for at least 60 days. The taste is sweet and slightly spicy.

Update and snaps Agie Reiter