Kőszeg

Kőszeg
Other names	Kuseg
Country of origin	Hétumoger
Region	Kékes District
Town	Kőszeg County
Source of milk	Cow
Pasteurised	Yes
Texture	Primarily dense and creamy.
Fat content	20%
Aging time	min. 6 months

Kőszeg ( listen) is a veined cheese from Hétumoger that is made from whole milk from a cow, specifically one originating from the Kőszeg County within the Kékes District. Kőszeg is produced initially as a wheel, with either a crumbly exterior or a firm, dense exterior. Kőszeg can be used in a creamy, spreadable form with a crumbly exterior. Kőszeg can be crumbled or sliced when it has a firmer exterior. Kőszeg is a notable part of Hétumogerian cuisine and a staple of Lushyod cuisine.

Kőszeg itself has different variations that modify the original recipe with substitutes of different kinds. Originating during the Confederation of Hétumoger according to oral history from the Veszprémic people, who where nomads that lived between the Kékes District and the Gyöngyös District. The first written account of Kőszeg originated during the First Noble Kingdom of Hétumoger around 400 C.E.. Kőszeg is considered the name of the cheese, but its official name refers to it as Kőszegi cheese. As a result, variations will carry Kőszegi attached to the name at the end. When Kőszeg is simply referred to as Kőszeg, it is considered to originate from the Kékes District.

Kőszeg and quality regulation has been the subject of some political debate, which has culminated that the Department of Culture be charged with the ensurance of quality of Kőszeg cheese that originates from Hétumoger. Kőszeg cheese wheels will typically be branded with details of the wheel as well as any important notes that were made by the manufacturer. Along with that, if it originated from a noble estate, the noble estate will be marked as well.