Trappista cheese

Trappista

Trappista is a traditional Hungarian, Bosnian and Serbian semi-hard cow's-milk cheese made by Trappist monks. It has a mild flavor and melts easily. It is quite probably the most popular cheese in Hungary.

The origins of the cheese can be traced back to the 18th century monks of the French Notre Dame de Port-du-Salut abbey. The secret recipe found its way to Hungary through the Bosnian Mariastern monastery.

The original French recipe is still manufactured today, under the trademark name of Port-Salut or the common name of Saint-Paulin.

Trappista cheese is a pale yellowish color and has 3–5 mm, sparsely distributed, holes. It typically comes packaged in red plastic foil, regardless of manufacturer. Typical packaging sizes include 1.5 kg large and 1/2 kg small "wheels", as well as various slices and "bricks".

This cheese is best consumed with fruits, wine, or as a melted topping on hot vegetable or meat.

See also

• Oka cheese, a Trappist cheese from Canada