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.

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).

Huge thank you to Dmitry Biryukov and Anastacia Benjaminka for this amazing leather apron. Will really look the part no...
13/05/2026

Huge thank you to Dmitry Biryukov and Anastacia Benjaminka for this amazing leather apron. Will really look the part now when I finally get to selling at the market!!! Love it!

A tower of spooky cheddar.
06/05/2026

A tower of spooky cheddar.

Had to come upstairs today as the cheese workshop is being painted - waxing April’s Spooky Cheddar for ageing. That’s n...
03/05/2026

Had to come upstairs today as the cheese workshop is being painted - waxing April’s Spooky Cheddar for ageing. That’s now 15kg of cheddar currently gently ageing away. First will be ready to try in January 2027 and later. Meanwhile making another wheel of cheddar today.

Biggest cheese to date. 3.5kg of an Emmental style cheese - will be ready to test in 6 months after a 3 stage ageing pr...
26/04/2026

Biggest cheese to date. 3.5kg of an Emmental style cheese - will be ready to test in 6 months after a 3 stage ageing process which includes 5 weeks of warm ageing to develop the eyes.

First test of the Villany Vihar from 14 February. Unfortunately I pierced it a bit too late so the blue lightning didn’t...
25/04/2026

First test of the Villany Vihar from 14 February. Unfortunately I pierced it a bit too late so the blue lightning didn’t appear inside - but it tastes very blue and is popular this evening with good company.

New tasting boards for the cheese. This is the first version I made today
08/04/2026

New tasting boards for the cheese. This is the first version I made today

Quick taste of an alpine style young cheese and the very young Cornish Yarg inspired cheese wrapped in wild garlic.
05/04/2026

Quick taste of an alpine style young cheese and the very young Cornish Yarg inspired cheese wrapped in wild garlic.

I was visiting a good friend yesterday and thought I’d bring some cheese. My curiosity was too much so I decided to try ...
03/04/2026

I was visiting a good friend yesterday and thought I’d bring some cheese. My curiosity was too much so I decided to try one of the early foggy mountain’s from the start of February. Texture is already good and there is a nice nutty flavour from the rind. Feels it needs another few months to develop more complexity - but still very eatable while young. The addition of Flora Danica to the cheese has given it a light butteriness and contributes to the small holes (open texture) which was what I wanted. The use of Penicillium Nalgiovensis to the rind gives it the white ‘salami’ like velvet coat.

After 5 days in the moulds being turned twice a day the weight of the curds of the Kexyroc have been enough to create a ...
26/03/2026

After 5 days in the moulds being turned twice a day the weight of the curds of the Kexyroc have been enough to create a crumbly cheese with plenty of spaces for the blue to develop. I’ll keep these out of the ageing cave for a few days more until there is a faint blue emerging and then move to the cave for maturing for 2-4 months depending on patience. After 5 weeks I will pierce holes through them to allow air to get into the internal cracks and allow the Penicillium Roqueforti to grow and create beautiful blue veins.

Total weight of the 3 wheels has dropped to 3.2kg.

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GouldVilla
Villány
7773

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