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Characteristics:
  Trappist cheese was first made in 1885 in a monastery near Banja Luka
in Bosnia. It is made also in monasteries in Hungary,
 southern Germany, and other parts of Europe.  It is much the
same as the Port du Salut cheese made in France and the Oka cheese made
in Canada, but there are variations in the manufacturing process.
  The cheese is pale yellow and has a mild flavor. Although it is a semisoft
cheese, it is cured more like the hard cheeses. It is washed frequently
during the curing period, which largely prevents the growth of mold on the
surface, and it ripens throughout rather than only from the surface. The
size varies, the smallest being about 18 cm 7 inches in diameter and weighing
1,1-1,3 kg 2 1/2-3 pounds. A larger size is about 25 cm 10 inches in diameter and
weighs about 2,25 kg 5 pounds - the usual size of Port du Salut. There are
still larger sizes, weighing about 4,5 kg 10 pounds or more.

The Method of Making:
  Trappist cheese is made from fresh, whole milk, usually cow's milk(3,6-4,0% fat) but
some ewe's or goat's milk may be added. The milk is set with rennet at a
temperature of about 28-32°C 82- 90°F. After a coagulation period of 30 to 40
minutes (or as long as 90 when the setting temperature is low) the curd
is cut to 12 mm 1/2 inch, stirred, and heated, in some instances to a temperature of
35-42°C 95-108°F. The whey is removed and the curd transferred to forms. In Bosnia,
the curd is pressed lightly, and the cheese is rather soft and tender. In Hungary
 the curd is pressed more heavily, and the cheese is
somewhat firmer.

Remove hoops, immerse cheese in brine (20% salt) at 15-16°C 59-61°F for 6-8h.

The ripening period is from 5 to 6 weeks. The cheese
is cured initially in a humid room (90% RH) at a temperature of 17-20°C 62-68°F and later
in a cooler cellar.

Dry cheese in humidity 75% RH. Dip in hot wax 63°C 145°F. Store at 2-5°C 36-41°F until sold.

The yield is 9-11 kg 9-11 pounds of cheese per 100 kg 100 pounds of
cow's milk.

  Analysis: