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Anikó Báti and Patricia Lysaght (eds.): Living eating habits, revitalized foodways and the concepts of tradition and food heritage. 219–227. Budapest: ELTE RCH, 2025. |
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Pál Géza Balogh: ‘Why are we stuck at the level of gomolya in cheese-making?’ The Carpathian Basin Dairy Heritage and Modern Artisanal Cheese-makers |
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Abstract: In my study I review the main lines of the history of cheese-making in Hungary: the cheese-making of shepherds and peasants, the manorial cheese culture and the development of modern factory cheese production. I then describe how modern cheese-makers relate to this complex heritage: the process of modern tradition-creating, the usage of international recipes, and the interrelationship between heritage and economic considerations. |
