There are flavours that do not tolerate haste. Guided by cheese master István Csirmaz, the visionary behind the Zámori Goat Farm, forty-one people gathered to immerse themselves in the world of the finest local and international delicacies.

The drinks card of the evening engraved on frosted acrylic, beside a bowl of nuts and two small bowls of fruit preserves István Csirmaz, microphone in hand, resting a hand on a waxed cheese wheel beside a wedge of Gruyère and other hard cheeses under the brick vault

Eighteen cheeses. From light, creamy burratas and fresh varieties through bloomy-rind, characterful washed-rind, semi-hard and hard cheeses, all the way to deep, pungent blue-veined gems—Hungarian, Italian, French and Spanish masterpieces. It was a rich journey through varying textures and ageing times. We came to understand how the attention behind both the making and the selection brings out the true character of the cheeses, beautifully rounded out by curated wine pairings.

Forty-one guests at two long tables beneath the vaulted brick ceiling, facing the cheese master at the far end of the cellar

The tasting was more than a presentation—it was a shared experience. As the aromas and flavours filled the room, our attention turned to the finer details: the sheer diversity of the cheeses, the artisanal dedication behind them, and the thoughtfully crafted flavour combinations.

A place set for the tasting: burrata on rocket, bread crisps, sliced apple, pear and grapes, small bowls of preserves and the evening’s cards

More than a gastronomic event, it was an evening of exceptional flavours and meaningful connections. This workshop was a beautiful beginning; the series will return to a regular rhythm starting this autumn.