The “Böjti Csemege” Cheese Competition was held for the fourth time in “Székely Land” in Romania from 11-12 of April this year. The event was organized by the “Association of Artisan Cheesemakers in Székely Land”, the “Association of Agricultural Organizations in Székely Land” in partnership with the Hungarian Cheesemakers Association. This year’s event, hosted in Miercurea Ciuc (Csíkszereda), attracted 33 cheesemakers who entered a total of 92 products — 43 fresh cheeses and 49 aged cheeses.

The competition provides an opportunity for local farmers to showcase their products and have them evaluated by a panel of expert judges. The positive impact of this initiative is clearly visible: the quality of the products improves year after year, demonstrating the remarkable development of cheesemaking in Transylvania.

Although the region does not have a cheesemaking tradition dating back centuries, its geographical features, the availability of great pastures, and the production of hay milk offer ideal conditions for good dairy products.

As a result, it is entirely possible that within a few years, artisanal cheeses from Székely Land could gain both national fame and international recognition.

The jury selected József Bányász’s raw milk matured cheese as the best cheese in 2025 in Transylvania. A short report about József Bányász, you can find: here