Monastery Cheeses

About Monastery Cheeses

Monastery cheeses, also known as Trappist or monk cheeses, are produced in several countries, including Belgium, Canada, France, Switzerland, and the United States. Made from cow's milk, these cheeses can be crafted using either pasteurized or unpasteurized milk. They typically have a soft to semi-soft texture and may be brined. The flavor profile ranges from mild to pungent, with a strong, pungent aroma that is characteristic of their washed rind. The cheeses are visually recognized by their golden yellow color. Monastery cheeses are often enjoyed for their rich and complex taste, reflecting the traditional methods used in their production.

Key Facts

Country of Origin	Belgium, Canada, France, Switzerland, United States
Milk Type	Cow's milk
Milk Treatment	Pasteurized or unpasteurized
Rind	Washed
Texture	Soft, semi-soft, brined
Flavor	Mild, pungent
Aroma	Pungent, strong
Colors	Golden yellow