Printable page Hungarian Trappist cheese
About Hungarian Trappist cheese
Hungarian Trappist (Trapista) is a traditional, semi-hard, cows’ milk cheese with a mild flavour and good melting properties. It is one of the most popular cheeses 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 Maria-Stern 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 colour and has 3-5 mm, sparsely distributed, holes. It typically comes packaged in a red plastic foil, regardless of manufacturer. Typical sizes include 1.5 kg large and 500 g small rounds, as well as various slices and blocks.
