Trappist cheese
Trappist cheese is a semi-hard cheese made from pasteurized cow's milk . It has between 45 and 60% fat in the dry matter (F. i. Tr.).
Trappist cheese is made in box-shaped loaves of around 0.5 to 1 kg . It has a yellow to orange bark. This was treated with red smear or covered with a layer of wax. Its dough is straw yellow and has small holes. It is similar to the Tilsiter and very soft. Its taste is mild to spicy and is also reminiscent of Tilsiter. The Trappist cheese takes its name from the Catholic order of the Trappists , which is based in Normandy . From here the cheese came to Germany. Trappist cheese goes well with fresh bread and fruit.
The "Trappista Sajt", as it is called in Hungary , conquered the markets there. Today it is part of a traditional Hungarian breakfast.
Manufacture and properties
Pasteurized cow's milk is used to make Trappist cheese. The finished product has a fat content of 45 to 60% i. Tr. The young cheese tastes fresh and mild. If it is stored longer, it increases in flavor. Trappist cheese is packed in red plastic film.
use
Trappist cheese is suitable for the cheese platter , for consumption during a snack. It is pleasantly mild when young and becomes quite tart and piquant when it matures. The more flavorful the Trappist cheese is, the stronger the type of bread that can be served with it. It goes well with white bread, rolls and baguettes, and spicy with gray or black bread. Trappist cheese can be used in the kitchen in a variety of dishes and recipes. If its fat content is high enough to melt well, it is an ideal cheese for gratinating dishes such as gratins and casseroles.
If the cheese is left to mature to its full flavor, it can be used in the production of cheese sauces. Cut into small cubes, it goes well with the refinement of salads and vegetable snacks.