The 13th Sajtmustra, organized by the Hungarian Cheesemakers’ Association, brought together producers, researchers, and cheese enthusiasts for a three-day event under the theme #cheesemaking_from_farm_to_table.

On the first day, the jury evaluated the 125 submitted cheese samples, assessing the finest cheeses from across Hungary and the surrounding regions.

On the second day, the conference opened with Monika Johansson from the Swedish University of Agricultural Sciences (SLU), who presented fascinating research on traditional starter cultures and enzyme extraction in Swedish cheese production. Hungarian experts followed with presentations on feed quality, breeding values, and the historical roots of cheesemaking in Hungary.

A powerful session on staying inspired and avoiding burnout left a lasting impression on the audience.

The afternoon continued with workshop sessions, where participants could choose between Digital Cheese Workshop - showcasing practical technological solutions for small-scale producers - and sessions on Agrotourism and Cheese History topics.

A roundtable discussion explored how to make cheese a true market success - featuring a chef, a trader, and a food writer - followed by a tasting bar pairing Hungarian microbrew and other fermented drinks (such as kombucha) with artisan cheeses.

The day concluded with the award ceremony of the 13th Sajtmustra and the ceremonial opening of the Hungarian Cheese Table, honoring the best cheesemakers and their craft.

The event closed on the third day with the Cheese Market, where visitors could taste and purchase the award-winning cheeses.

text: Noémi Kiss