The article highlights a significant surge in prices for both raw milk and processed dairy products in Hungary over the past year, with increases exceeding 30 percent. This price hike is attributed to rising costs in feed, energy, veterinary equipment, packaging, and wages. Zoltán Harcz, the executive director of the Dairy Product Council, has conveyed concerns about the unpredictable nature of these increases and the lack of stability in import costs. Despite challenges, Hungary has managed to reduce imported milk to 95-98 percent of the consumer milk supply. However, there are challenges in making domestically produced sour cream, cottage cheese, kefir, and Trappist cheese more widely available, as import rates for these products remain high, especially in cheese and butter. The aim is to promote a healthier shelf image with more locally sourced products, but the goal is not to completely eliminate imported dairy products.