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All About Trappist Cheese

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Sole Brand Hungarian Trappist Cheese

Sole Brand Hungarian Trappist Cheese

© Hungarian Snow on Flickr

Trappist Cheese

Trappist cheese or monastery-style cheese exists all over the world. It's a semi-hard, cows milk cheese with a mild, creamy, buttery flavor that slices easily and has good melting properties, similar to Edam cheese. Trappist cheese or trapista is one of the most popular cheeses in Hungary. In the United States, it's known as Gethsemane cheese. Pere Joseph in Belgium, Oka in French Canada, and Riddler in Norway. In other Eastern Europe countries, it's known as:

  • Bulgaria - trapistki sirene
  • Croatia - trapista
  • Czech Republic - trappist sýr
  • Hungary - trapista
  • Lithuania - trappist sūris
  • Poland - ser trapistów
  • Romania - trappist brânză
  • Russia - trappistov syrom
  • Serbia - trapist
  • Slovakia - trappist syr
  • Slovenia - trapist sir
  • Ukraine - trappistov syrom

    The Origins of Trappist Cheese

    Trappist cheese is said to have originated in 18th-century France with the monks of the Notre Dame de Port du Salut abbey. The recipe found its way to Hungary through the Bosnian monastery of Maria-Stern, and then to other parts of Europe and the United States. The original French recipe is still manufactured in France under the name of Port-Salut or Saint-Paulin.

    Characteristics of Trappist Cheese

    Trappist cheese is pale yellow with some holes, and is usually packaged in red plastic or red paraffin wax. It can be eaten out of hand, on sandwiches or incorporated in recipes like Hungarian ham crescents or Sonkás Kifli.
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