Kaba Farm

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Cheese making in a Guinea-Switzerland-Hungary cooperation. The two owners of the farm, the half Guinean-half Hungarian Lamine Kaba and his wife Simone, moved from Switzerland to the estate they inherited from the grandparents in Almáskeresztúr. They currently have 65 goats and the milk is used to make seasonally seasoned cheeses: natural, Alpine and Provence, as well as grilled and cream cheeses. You can visit the farm at weekends to see dogs, cats, pigs and chickens and learn about the secrets of farming, and in season you can also take part in their “Chill&Grill” gastronomic programme.

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Gastronomy

The Guinean-Hungarian Goat Cheese Maker Left Switzerland Due to Boredom

The half-Guinean/half-Hungarian, heartfelt, smiling Kaba Lamine moved directly to Almáskeresztúr from Switzerland with his wife Simone, to produce goat cheese.