Trappista cheese

Trappista (Serbo-Croatian: Trapist sir / Трапист сир) is a traditional Bosnian semi-hard cow's-milk cheese made by the Trappist monks of Mariastern Abbey, Banja Luka in Bosnia and Herzegovina.[1][2][3]

Trappista cheese
Trappista cheese from Bosnia
Country of originBosnia and Herzegovina
RegionBosanska Krajina
TownBanja Luka
Source of milkCows
PasteurisedNo
TextureSemi-hard
Weight1.5 kg
Aging time- days

History

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 Bosnia and Herzegovina with the arrival of Cistercian Trappists and establishment of Mariastern Abbey, Banja Luka in 1869. The monks lent portions of their name, Trapisti, to the entire neighborhood, and left a prominent legacy in the area through production of both this famous cheese and a beer.[1][2]

Production and characteristic

Trappista is based on a secret recipe, but is also produced on an industrial scale. The cheese melts easily, and has a mild flavor. It has a pale yellowish color with sparsely distributed holes of 3–5 mm. It is typically packaged in red plastic foil. Typical packages include 1.5 kg large and 1/2 kg small "wheels", as well as various slices and blocks.

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

Popularity and consumption

Trappista is very popular in Hungary and Serbia, where it has found its way into local cuisine from neighboring Bosnia and Herzegovina. This cheese is best consumed with fruits, wine, or as a melted topping on hot foods.

See also

References
  1. "Marija-Zvijezda". Ordo Cisterciensis Strictioris Observantiae. Retrieved 14 October 2013.
  2. Gavranović, Berislav (1964). The Trappists' Arrival in Delibašino selo near Banja Luke and their activities.
  3. Ćosić, Anto (1994). 125th Anniversary of the Mariastern Trappist Abbey in Banja Luka.


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