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21. CseroSajt

Last modification: 2025. May. 27. 13:53

Smoked parenyica, spiced gomolya, sweet whey cream — if you love authentic flavors, you simply must try CseroSajt!

CseroSajt

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cím: CseroSajt
lead: Smoked parenyica, spiced gomolya, sweet whey cream — if you love authentic flavors, you simply must try CseroSajt!
tartalom: + 1 Three cows, two hands, and a story rewritten every morning In a former press house on the Rezi vineyards, it's no longer wine aging, but cheese. Under the hands of Róbert Cserép, smoked parenyica, spiced gomolya cheese, and sweet whey cream are crafted daily. At dawn, while others are still sleeping, Robi is already in the cheese workshop: pasteurizing, curdling, stirring, shaping, smoking, packaging. CseroSajt's story isn’t about an inherited craft passed down through generations — it’s about a bold change, a conscious decision, and a lot of relearning. You can taste the cheeses right on the farm, surrounded by peacefully grazing cows and the rolling hills of Rezi vineyards. From IT Specialist to Cheesemaker Robi used to work in IT, but eventually grew tired of screens and enclosed spaces. Drawn by the tranquility of a nature-based lifestyle and the desire to create with his hands, he turned to cheesemaking. “Every morning, before I start, I stand in front of the workshop. The cows graze quietly, the mist slowly lifts, and on colder days, you can even see their breath. That’s when I know I’m in the right place.” A lifelong resident of Rezi, it was only natural for Robi to start his cheesemaking venture here. He began with just two liters of milk, making cheese as an experiment for his family. Positive feedback quickly showed him that others also appreciated his handcrafted, small-batch cheeses. What started as a passion project has now grown into a business — Robi even has help today. After numerous courses, trials, and failures, he transformed the old press house into a compliant, yet still artisanal, cheese workshop. Its essence, however, remains unchanged: handmade, close to nature, and close to people. Cheese you’ll remember CseroSajt offers fresh plain and spiced gomolya cheeses, along with hand-stretched parenyicas in various flavors. Robi also makes a creamy, sweet whey spread that’s denser and richer than yogurt, offering a unique taste experience. All cheeses are made from gently pasteurized milk, preserving their natural nutritional value. Robi carefully selects his rennet and bacterial cultures, using only natural, additive-free salt. Flavors are thoughtfully chosen: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, chili — all-natural, often homegrown. Parenyica is hand-stretched, shaped, filled, and smoked with beechwood, creating its signature mildly salty, smoky flavor, which has become a hallmark of CseroSajt.  No preservatives, no additives — just honest craftsmanship. No two cheeses are alike At CseroSajt, you’ll never taste two identical cheeses. Variations are part of the charm, born from artisanal methods and nature-friendly animal husbandry. Though Robi follows his trusted recipes, factors like weather and the grass composition the cows graze on can subtly influence the texture and flavor of the cheese. As Robi says: “Cheese is as good as the milk. The milk is as good as the animal. And the animal is as well as it’s cared for.” Currently, three cows graze on Rezi hill: two Magyartarka and one Kárpáti Borzderes, named Rezeda, Pipacs, and Jázmin. We encourage you to taste CseroSajt products and, if possible, visit the farm to see the cheesemaking process up close — and meet the cows too.   Product highlights Parenyica – Hand-stretched, beechwood smoked Did you know parenyica originally comes from Slovak shepherds in the Tatra Mountains? From there, it conquered the world — and today, it’s made right here on Rezi hill. CseroSajt parenyica is crafted from fresh milk, gently pasteurized, then hand-stretched and rolled into shape using traditional methods. The base version is mildly salty, with a firm yet elastic texture, and smoked with beechwood, which imparts a distinctive yet smooth flavor. No preservatives or additives are used — only natural, mineral-rich salt. You can also enjoy parenyica in various flavors: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, and chili. Where to find CseroSajt: 8373 Rezi, Kiscomai Road, Parcel No. 2622 Google Maps More information & Contact: Website Facebook Phone: +36 30 424 7424

Imagine a tropical sea where the dolomitic peaks of the Keszthely Hills now rise. The landscapes we consider timeless are, in fact, fleeting guests on Earth’s ever-changing stage. How does a shallow tropical sea become Hungarian highlands? Why does dolomite crack? And how does this still influence local farming today? Travel back millions of years into a story written in stone.

The Surface: Only Seemingly Permanent

Mountains, plains, islands, seas, rivers, and lakes may appear permanent within a human lifetime — but from Earth’s perspective, they are only temporary scenes. The rocks that form our planet’s surface are constantly in motion. Like the shattered shell of a boiled egg, tectonic plates drift endlessly atop the semi-fluid mantle beneath them.

Some crash together or sink beneath one another to create towering mountain ranges, while others subside, forming deep trenches or basins that may fill with water. That’s how the dolomite and limestone now forming the Keszthely Hills were once deposited — in the shallow waters of an ancient tropical sea, thousands of kilometers from their present location and long since gone.

The scene would have resembled the crystal-clear shallows of today’s Bahamian paradise.

Volcanoes in the North, a Tropical Sea to the South

While the northern block of the Keszthely Hills is made of relatively young (a few million years old) volcanic rock, the southern section — including Rezi and Cserszegtomaj — is dominated by much older dolomite, formed in those ancient tropical seas. Alongside widespread formations of so-called Main Dolomite, small patches of Rezi Dolomite can also be found — dating back over 200 million years.

The Keszthely Plateau is dissected by a north–south valley system and crisscrossed by micro-tectonic fault lines. Due to the shallow topsoil and varied terrain, more than 70% of the area is forested. Its karst surface experiences year-round water scarcity and has unique ecological features.

The plateau is divided by intermontane basins and bordered by deep tectonic fractures (such as the Hévíz and Ederics faults), making the area seismically sensitive.

Geology and Today’s Land Use

Soils formed on the debris of weathered dolomite provide the natural foundation for land use in the region. Several of our local producers cultivate land along the western edge of the Keszthely Plateau, where farming is defined by the proximity of a highland landscape — a plateau formed of horsts rising 350–440 meters, framed by tectonic fault lines.

title: CseroSajt
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22. Csizmás Syrup

Last modification: 2025. May. 27. 13:52

The unique highlight of Csizmás Syrup is their lightly herbal syrup made from homegrown hemp, but their raspberry, strawberry, and sour cherry syrups are also well worth a taste.

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cím: Csizmás Syrup
lead: The unique highlight of Csizmás Syrup is their lightly herbal syrup made from homegrown hemp, but their raspberry, strawberry, and sour cherry syrups are also well worth a taste.
tartalom: + 1 Handmade, all-natural, fruit-packed In a small workshop on Egregyi Wine Hill, gently overlooking Hévíz, Csizmás Syrups are born. Their defining feature? Real fruit, no artificial flavors or sweeteners. László Németh, the founder and creator, wanted to revive the authentic taste of syrups he grew up with — the kind where “raspberry tastes like raspberry.” If you too remember the taste of real, homemade syrup, László’s creations will bring back that countryside nostalgia with every sip. Everything was in place — It just had to begin Gastronomy and hospitality have always been close to László’s heart, having worked in these fields abroad before returning home to Hungary. His family grows fruit in Pankasz, a village in the Őrség region, so when there was surplus fruit, László experimented with making his own raspberry, strawberry, and sour cherry syrups. After much trial and error, the Csizmás Syrup brand was born — and customer feedback quickly confirmed its place in the market. Real fruit, real taste, without compromise. Ingredients from trusted sources Since its founding in 2018, Csizmás Syrup has followed one simple principle: only bottle what László himself would happily consume. Most of the ingredients come from family production: raspberries, strawberries, and sour cherries are grown in Pankasz, Vas County. Elderflowers are foraged by László himself each May, far from roads and pollution. Hemp is grown right behind his workshop on the Egregyi Wine Hill. Traditional craftsmanship, no compromises Every step of the process is done by hand — from milling the fruit to bottling — ensuring the highest quality. Csizmás Syrups are made cold-pressed, without pasteurization or cooking, preserving the fruits’ authentic flavor, color, and vitamin content. The juices retain fruit pulp and seeds, adding body and richness: raspberry seeds remain in the syrup, strawberry bits stay in the juice. The fruit content is impressively high — at least 40%. Only minimal preservatives and just enough sugar are used to achieve the desired taste profile. As László says: “Never skimp on the fruit and work as quickly as possible.” The result is a product that captures nature’s true flavors — no artificial aromas, just lasting, real taste. Real fruit, lasting flavors The product range includes raspberry, strawberry, sour cherry, elderflower, and the unique hemp syrup. The hemp version is lightly herbal, calming, and many enjoy it as a relaxing evening drink. László only releases products he’s personally satisfied with — if a recipe doesn’t meet his high standards, it doesn’t make it to market.   Product highlights Hemp Syrup Hemp syrup is a true rarity, unique in both taste and effect. Made from industrial hemp (Cannabis sativa) grown without chemicals on Egregyi Wine Hill, László harvests the female hemp flowers in autumn and cold-processes them to preserve their valuable active compounds — known for their calming and stress-relieving properties. The syrup’s flavor is gently spiced, refreshingly herbal, and balanced with a hint of lemon. It contains only natural ingredients and a minimal amount of sugar. Perfect as a refreshing drink diluted with water or soda, but many also enjoy it before bedtime for its soothing effects. Serving Tip: For best taste, mix Csizmás Syrup with water or soda in a 1:8 ratio. Where to buy Hévíz Farmers’ Market

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

title: Csizmás Syrup
description: The unique highlight of Csizmás Syrup is their lightly herbal syrup made from homegrown hemp, but their raspberry, strawberry, and sour cherry syrups are also well worth a taste.
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23. Cserszegtomaj Delights

Last modification: 2025. July. 08. 09:21

Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.

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megtalálta: szöveg (1)  | összesen: 1 pont
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cím: Cserszegtomaj Delights
lead: Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.
tartalom: + 1 From garden to jar Have you ever tasted roasted hazelnuts? Tried pickled turnips? Love fermented vegetables? At Cserszegtomaj Delights, the family’s homegrown fruits and vegetables are transformed into delicious jams, healthy pickles, rich vegetable spreads — and even roasted hazelnuts, one of the key ingredients in Nutella. Éva Mózerné Merics and her family have been growing their own produce for decades. By expanding into small-scale processing, they now manage every step from seed to jar themselves. A legacy rooted in grandmother’s kitchen The farm is built on generations of family knowledge and experience. What started as growing food for personal use gradually turned into selling surplus at local markets. For years, Éva’s grandmother sold their homemade products at the Keszthely market. As demand for preservative-free, homemade goods grew, Éva left her previous job and dedicated herself full-time to farming and processing. Today, the family cultivates several hectares of orchards, vegetable plots, and a hazelnut grove in Cserszegtomaj. Thanks to increased processing capacity, their products are now available year-round — though seasonal ingredients ensure constant variety. Traditional methods, modern values The product range includes classic pickles, fermented vegetables, vegetable spreads, jams, and roasted Turkish hazelnuts — plain, salted, or chocolate-coated. Depending on the season, Éva might also bring fresh produce to market: pumpkins in autumn, persimmons or quince paste in winter. Éva learned the art of preserving, fermenting, and natural processing from her mother-in-law. Many of her products are made without preservatives or additives, using traditional methods — just like grandma did. Fermented and pickled products — like turnips, cabbage, beets, or broad beans — are unpasteurized, retaining their natural nutrients and rich flavors. All vegetables are grown on the family’s land. Every step — slicing, bottling, labeling — is done by hand in their workshop in Cserszegtomaj. "Good things take time" That philosophy could easily be Cserszegtomaj Delights’ slogan. Éva believes that patience is the key to creating truly healthy, high-quality foods — whether preserving, pickling, or fermenting. More than a farm: an experience Besides their Cserszegtomaj farm, the family also maintains plantations in Alsópáhok, where they operate two guesthouses. Soon, they will open a demonstration garden, offering thematic programs and hands-on workshops where visitors can learn the secrets of homemade preserves. A mission, not just a job “What the garden gives, I want to turn into more than just flavor. I want to create life.” For Éva, farming is not just work, but a calling. She firmly believes that what we eat affects our quality of life, which is why knowing where food comes from — and how it’s made — truly matters.   Product highlights Zakuska This traditional vegetable spread is made from fire-roasted eggplants, homemade ground peppers, and their own tomato puree — all free of additives. The eggplants are roasted over fruitwood coals, giving them a signature smoky flavor. Every step is done by hand: peeling the eggplants, harvesting garden-grown peppers and onions, simmering the tomatoes. Seasoned simply but boldly, the zakuszka showcases the true taste of vegetables. Thick and creamy, it’s vegan, gluten-free, and perfect on bread, toast, or as a flavorful side dish. Each jar captures the essence of a Cserszegtomaj season. Roasted hazelnuts On their plantation, Éva’s son Gergő and his family tend to over 700 hazelnut bushes, using eco-friendly, chemical-free methods. After harvesting, the nuts are dried, cracked, hand-sorted, and roasted in small batches to ensure maximum flavor and crunch. They are available plain, salted, or coated in chocolate for those with a sweet tooth. Gergő also produces cold-pressed hazelnut oil — a rare delicacy in Hungary. Where to buy Hévíz Farmers’ Market Szezonkosár (Seasonal Basket Initiative) More information & Contact: Facebook

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

About 10,000 years ago, rapid climate warming triggered a cascade of natural responses: torrential floods, landslides, and intense rock weathering. The landscape we walk on today was not shaped over mere centuries, but by the dramatic forces of climate and water, working together. Did you know that the Zala Valley floor is made up of sediments deposited by a kind of "river of time"? Discover how the Earth’s surface became one of the most sensitive indicators of climate change.

Climate Change: Not Just a Modern Phenomenon

We often associate climate change with contemporary issues, but Earth’s climate has shifted many times throughout its history — sometimes quite rapidly. Within large-scale climatic cycles, alternating periods of warming and cooling have long been part of the planet’s natural rhythm.

When Climate Changes, Everything Reacts

A change in climate sets off a chain reaction of environmental processes. It’s not just animals and plants that respond — so does the landscape itself.

Around 10,000 years ago, as the climate warmed significantly, rainfall became more intense.

More rain meant more erosion: stormwater began washing away sediment from hills and valleys into riverbeds. The rivers, now carrying more water and more sediment, flooded more often and spread these materials across the landscape.

Shaping the Terrain

This had a major impact on topography: the land surface became more fragmented and dynamic. Warming temperatures also sped up chemical and physical weathering, breaking down bedrock and helping fertile soil layers to develop.
 In short, natural geological processes that had long been underway suddenly accelerated — and reshaped the surface of the land.

Young Sediments at the Base of the Slopes

Today, in many areas of the region, the lower slopes and valley edges are coated with sediment — debris washed down from higher ground, largely within the last 10,000–20,000 years. In the Zala Valley, for instance, these deposits have spread so far that they now reach the center of the valley floor.

The original bedrock source of these sediments varies: in Zala, it’s typically Pannonian sand (Somló Formation), while in the Keszthely Hills, marine-origin carbonates dominate — mostly dolomite, with some limestone. These sediments now appear as fine gravel, pebbles, or coarse sand, quietly recording the environmental changes of the recent past.

title: Cserszegtomaj Delights
description: Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.
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