GouldVilla Sajtműhely - Cheese Workshop

GouldVilla Sajtműhely - Cheese Workshop A műhelyünk nem csupán egy hely — hanem egy szenvedély. Minden sajt egy döntés, egy kísérlet, egy fejlődés. Our workshop is more than a place — it is a passion.

Every cheese is a decision, an experiment, a step forward.

Today’s the first tasting of Avalon, a Cornish Yarg inspired cheese ages with Cabernet Franc leaves. This is the first c...
16/08/2026

Today’s the first tasting of Avalon, a Cornish Yarg inspired cheese ages with Cabernet Franc leaves. This is the first cheese where Merlin makes and appearance as a cheese ambassador. At only 7 weeks the flavours are rich and sharp. I think it will be a new favourite.

Cut into the first spooky cheddar today to see how it is coming along at six months and decided to add it to this mornin...
06/08/2026

Cut into the first spooky cheddar today to see how it is coming along at six months and decided to add it to this morning’s tasting plate. Very nice for a youngish 6 month old cheese

A couple of breakfast tasting plates from this weekend including a little bit of the 18month aged cheddar, 6 month foggy...
19/07/2026

A couple of breakfast tasting plates from this weekend including a little bit of the 18month aged cheddar, 6 month foggy mountain, foggy mountain goat, Kexyroc, wild garlic Yarg, blue autumn, Camembert and more.

Planning something a bit special for Red Wine Festival this year. Like my spring wild garlic inspired Yarg this one is ...
01/07/2026

Planning something a bit special for Red Wine Festival this year. Like my spring wild garlic inspired Yarg this one is autumn inspired and with an open wrap of Merlot and Cabernet Franc leaves. Should be wonderful with a young Cabernet Franc.

Wrapping the camemberts ready for the Rose festival. Should be ready to eat as early as next week!
20/06/2026

Wrapping the camemberts ready for the Rose festival. Should be ready to eat as early as next week!

The Emmental is starting to develop a lovely rind to it. Can’t wait until it is ready to share.
17/06/2026

The Emmental is starting to develop a lovely rind to it. Can’t wait until it is ready to share.

The Kexyroc is ready. Using traditional English Stilton techniques the cheese is absolutely sublime. I only have 2.5k...
14/06/2026

The Kexyroc is ready. Using traditional English Stilton techniques the cheese is absolutely sublime. I only have 2.5kg at the moment - let me know if you are interested. I’m very very happy with it.

Lots of maturing going on!
07/06/2026

Lots of maturing going on!

With just over 4 weeks to the Rose Fesztival a batch of camemberts to savour alongside some amazing Villány rose wines o...
07/06/2026

With just over 4 weeks to the Rose Fesztival a batch of camemberts to savour alongside some amazing Villány rose wines on 10th-11th July.

The Yarg style wild garlic cheese is now perfect eating. As is the goat cheese that I washed daily for 6 weeks with red...
23/05/2026

The Yarg style wild garlic cheese is now perfect eating. As is the goat cheese that I washed daily for 6 weeks with red wine (kekfrankos).

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GouldVilla
Villány
7773

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