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Cheese from Hungary and the former Yugoslavia
Trappista is a semi-hard, rennet-set cow cheese with small round eyes. Pasteurised milk is soured with a lactic starter and set with rennet, and the curd is washed and scalded at about 40 °C, pressed, brined and ripened in plastic film for about three weeks. It is Hungary's most popular cheese, and a 2025 Hungarian food standard now fixes its shape and composition. Made in 7 steps over 21 days – 28 days. The longest step, ripen in film, takes 21–28 days (Vitéz-Jakab A. 2025) and runs at 11–15 °C (Vitéz-Jakab A. 2025). Salt is 20.5–21.5 % (Vitéz-Jakab A. 2025). Lactic acid bacteria starter culture does most of the fermenting.
| Main step | 21–28 daysReported[vitezjakab2025][darnay2022] | Ripen in film |
|---|---|---|
| Temperature | 11–15 °CReported[vitezjakab2025][darnay2022] | Ripen in film |
| Salt | 20.5–21.5 %Reported[vitezjakab2025] | Brine and dry |
| Acidity | pH 4.8–5Reported[vitezjakab2025] | Brine and dry |
| Pasteurised cow milk · The codex also allows skim or part-skim milk, milk standardised by membranes, and cream[vitezjakab2025] | |
| Lactic acid bacteria starter culture[vitezjakab2025] | |
| Rennet (coagulating enzyme)[vitezjakab2025] | |
| Calcium chloride · Firming agent, dissolved in water and added after the culture in one factory[vitezjakab2025] | |
| Potassium nitrate · Preservative used in one factory against gas-forming Clostridium[vitezjakab2025] | |
| Brine of 20.5–21.5 g salt per 100 g | Salt[vitezjakab2025] |
| Starter | lactic acid bacteria starter culture, which the Hungarian standard requires |
Total time across the recorded steps: 21 days – 28 days
What changes: Heat kills most of the bacteria already in the milk
Output: pasteurised cheese milk.
Microbes at work in this step
heat kills most of the native milk flora
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Trappista is made like Gouda, with a washed and scalded curd, but it is ripened only about three weeks in plastic film, so it has no real rind and stays mild and supple. Port-Salut and Saint-Paulin, the French Trappist cheeses it is compared with, are ripened with a washed rind.
Pasteurised milk is used in the described factory. In 1991 trials, Listeria monocytogenes added to the milk survived making and 90 days of ripening, so the milk must be pasteurised and the dairy kept clean.
Hazards the sources name: Listeria monocytogenes, which survived making and 90 days of ripening and storage in challenge trials (2.72–5.64 log₁₀ CFU/g at the end); Gas-forming Clostridium, which causes late blowing; one factory adds nitrate and tests cheeses 48 h at 35 °C.
Every number is labelled with how it is known. How this atlas is made
Austrian Trappist monk Franz Pfanner founded the monastery at Banja Luka in 1869, and cheese making began there in 1882, on a method that came from France. The cheese spread through the former Austro-Hungarian lands. By 1991 trappist made up more than a third of Yugoslavia's semi-soft cheese. In Hungary it became a mass product, and in 2025 the Hungarian Food Codex gained a trappista standard that fixes its ingredients, shape and composition.
