Trappist cheese is said to have originated in 18th-century France with the Roman Catholic monks of the Notre Dame de Port du Salut abbey. It produces just one cheese, 1-kilogram wheels of Chimay Grand Classique. Ingredients: scalded cow's milk, salt, lactic bacteria, coagulant Net weight: +/- 320 g. Trappist cheese definition is - a semisoft pale yellow cheese of mild flavor usually made of fresh whole cow's milk —called also Port du Salut, Port Salut. Vieux Chimay cheese – a hard cheese made from whole milk – is unveiled. The milk for the cheese is provided by two breeds of dairy cow: Groninger Blaarkop and Brown Swiss. A semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery. Trappist cheese is born! Dairy products are in keeping with the vegetarian diet of the monks. 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. Brother Benedict goes to France to learn how to make a semi-hard cheese. After maturing for four weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour. The new dairy set up on Baileux bottling plant site opens for business. Start of the dairy. The animals are … Depending on its location of origin, Trappist cheese can range from semisoft to semihard, and its flavor can range from mild to pungent, with a chalky, creamy, firm, and grainy texture. Trappist cheese is a category of cow's milk cheese that is traditionally made by monks in monasteries. The monks of Westmalle make their own Trappist cheese in the abbey’s cheese workshop.

Chimay Trappist cheese.