Trappista cheese

Trappist cheese is a semi-soft cheese made from pasteurized cow's milk. He has between 45 and 60 % fat in dry matter (F. i Tr. ). The cheese is made in Germany.

Trappist cheese is produced in about 0.5 to 1 kg large, box-shaped loaves. He has a yellow to orange rind. This was treated with red smear or coated with a wax layer. Its body is pale yellow and has small holes. He is the Tilsit similar and very soft. Its flavor is mild to spicy and also reminiscent of Tilsit. His name has the Trappist from the Catholic Order of the Trappists, which is located in Normandy. From here, the Cheese came to Germany. Trappist cheese tastes with fresh bread and fruit.

The " Trappista Sajt " as it is called in Hungary, conquered the markets there. Today, it is a traditional Hungarian breakfast.

Production and Properties

For the production of Trappist cheese is pasteurized cow's milk. The finished product has a fat content of 45 to 60% in dry matter. The young cheese tastes fresh and mild. If it is stored for longer, it takes too spicy. Trappist cheese is packaged in red plastic film.

Use

Trappist cheese is suitable for the cheese plate, to be eaten during a snack. He is a pleasant young mild and is quite tart and spicy, when he matures. The spicier the Trappist cheese is aged, the stronger may be the type of bread that one goes to. It goes well with white bread, rolls and baguettes. You can cheese products in the kitchen use in a variety of dishes and recipes. If the fat content is high enough to melt well, he is an ideal cheese for au gratin dishes such as gratins and casseroles.

Can you ripen the cheese to the full spice, it can be used in the manufacture of cheese sauces. Cut into small cubes fit for the refinement of salads and vegetables, accompanied by snacks.