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Review explores cheese-making history and modern practices among artisans, suggesting connections to heritage and economy.
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.
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Pál Géza Balogh (2025) studied this question.
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