As you stand before the cheese workshop in Cund — the Manufactura de Brânză run by the Varga family — you are in the presence of one of Romania’s most acclaimed artisanal cheese producers. What began as a family farm has grown into a beacon of craftsmanship, innovation, and local identity.

Roots and Revival: From Farm to Artisan Cheese

‍The heart of the venture is the family’s own cattle farm in Cund, where cows graze in the hills and feed on natural fodder during winter. The milk is never treated with additives: it is fresh and unpasteurised, turned into cheese with care, tradition and passion.In 2016, István Varga — a former social worker and IT expert — decided to transform the family farm’s raw milk into a higher-value product. Rather than selling milk cheaply to large processors, he chose to process it in a small workshop, investing in equipment, refining techniques, and building the brand Manufactura de Brânză. From an initial investment, he expanded the operation over time, increasing capacity and diversifying products. Today, the workshop can process up to 650 litres of milk daily, with daily processing typically between 350 and 450 litres.

‍Alpine Inspiration, Local Character

‍Though rooted in Transylvania, the cheese methods are inspired by Alpine traditions — Swiss or German cheesemaking techniques adapted to local milk, pasture, and climate. The lactic cultures used — “alpine type” — are chosen to reflect seasonal pasture flavours: spring grass, summer herbs, winter hay.Maturation is critical: cheeses are aged in a custom cellar built for that purpose, under controlled humidity and temperature. Each cheese wheel is turned and washed regularly, enhancing flavour and rind development.The product range is broad and creative. The workshop produces classic aged cheeses, but also innovative varieties flavoured with wine, herbs, chilli, charcoal, nuts soaked in brandy, spices and more. One striking example is the “black cheese” — aged with charcoal dust and spices — a unique specialty drawing attention even beyond Romania.

‍Recognition, Innovation, and Cultural Impact

‍Today, Manufactura de Brânză is regarded as one of Romania’s leading artisanal cheese makers. Valea Verde — the resort based in Cund — proudly lists the workshop among its local suppliers, noting that its cheeses are made from cows grazing wild herb pastures around the village.In interviews, István Varga speaks of plans to grow production by 20 %, and to expand tourism and events connected to the workshop — making it a destination, not just a factory. An innovative offering is the “School of Caș”, an interactive workshop at the cheese workshop where visitors can discover the secrets of aged cheese production and even create their own special varieties.

‍A Place of Culture, Taste and Village Identity

‍This cheese workshop is more than a producer of fine cheese — it is a living expression of Cund’s identity in the present. It connects:

‍Tradition and terroir — local milk, pastures, climate, and craftsmanship meet methods rooted in centuries of alpine cheese culture.

‍Innovation and sustainability — adding value locally, reducing reliance on external processors, and allowing the community to benefit more directly.

‍Cultural exchange and tourism — visitors come not only to taste, but to learn, participate, and bring home a piece of village life.

‍Economic vitality — as the workshop gains renown, its success supports local jobs, draws attention to Cund, and strengthens the village’s appeal.

When you scan this QR code, you connect not merely to a cheese producer, but to a continuing story: one of rural rebirth, of blending heritage and innovation, of a small village making its mark through quality, culture and pride.Enjoy your visit — and perhaps a sample — from one of Transylvania’s finest cheese craftsmen.