View source for Gomolya cheese

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[[Image:Gomolya cheese.jpg|300px|thumb|right|Gomolya cheese]]
Gomolya is a traditional cheese which has been made for centuries by shepherds in the Alföld and Transylvania. Even today, you will see wooden huts set up on the Great Plain where cheese makers sell big round balls of their homemade gomolya. Originally made from unpasteurised ewes' [[milk]], today it is also made from pasteurized cows' [[milk]]. 

The cheese begins as milk heated with [[rennet]] to thicken it. Once the [[curd]] and [[whey]] have separated, the [[curds]] are drained in cheesecloth for a few days until firm and then matured for a few weeks (sometimes more). When finished, it is a firm, round piece of cheese dotted with small holes. The outside is often rubbed in [[herbs]] or [[spices]].

Gomolya is eaten by itself, used in [[salads]] and added for flavouring galuska. There is also a smoked variety.

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[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Hungarian cheeses]]

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