Trappist Cheese (1936)

[Bapopik at AOL.COM]

   Cheese used in mouse traps.  Nah, only kidding.
   Not in the OED.  Remind me to give Sheidlower some cheese.  Kids love it.
   WEBSTER'S NEW WORLD DICTIONARY OF CULINARY ARTS has it:  "A group of
cheeses developed by Trappist monks; some recipes date to the Middle Ages;
generally, they are semisoft to firm with a mild to moderately pungent flavor
and aroma; they include Port du Salut (France), Bellelay (Switzerland) and
Oka (Canada)."
   From Google Groups:

From: <A HREF="http://groups.google.com/groups?hl=en&lr=&ie=UTF-8&q=author:jeolson%40webzone.net+">Joel Olson</A> (<A HREF="mailto:jeolson%40webzone.net">jeolson at webzone.net</A>)
Subject: Trappist cheese
This is the only article in this thread
Newsgroups: <A HREF="http://groups.google.com/groups?hl=en&lr=&ie=UTF-8&group=alt.cheese">alt.cheese</A>
Date: 2002-11-13 08:36:02 PST

TrappistTrappist cheese was first made in 1885 in a monastery near
Banjalukain Bosnia, Yugoslavia. It is made also in monasteries in Hungary,
Czecho-solvakia, southern Germany, and other parts of Europe. It is much
thesame as the Port du Salut cheese made in France and the Oka cheese madein
Canada, but there are variations in the manufacturing process.The cheese is
pale yellow and has a mild flavor. Although it is a semisoftcheese, it is
cured more like the hard cheeses. It is washed frequentlyduring the curing
period, which largely prevents the growth of mold on thesurface, and it
ripens throughout rather than only from the surface. Thesize varies, the
smallest being about 7 inches in diameter and weighing2 1/2 to 3 pounds. A
larger size is about 10 inches in diameter and weighsabout 5 pounds - the
usual size of Port du Salut. There are still largersizes, weighing about 10
pounds or more.Trappist cheese is made from fresh, whole milk, usually cow's
milk butsome ewe's or goat's milk may be added. The milk is set with rennet
at atemperature of about 82 to 90 F. After a coagulation period of 30 to
40minutes (or as long as 90 when the setting temperature is low) the curdis
cut, stirred, and heated, in some instances to a temperature of 95 to 108
F.The whey is removed and the curd transferred to forms. In Bosnia, thecurd
is pressed lightly, and the cheese is rather soft and tender. In Hungaryand
Czechoslovakia, the curd is pressed more heavily, and the cheese issomewhat
firmer. The ripening period is from 5 to 6 weeks. The cheeseis cured
initially in a humid room at a temperature of 62 to 68 F. and laterin a
cooler cellar. The yield is 9 to 11 pounds of cheese per 100 pounds ofcow's
milk.Analysis: Moisture, 45.9 percent; fat, 26.1 percent; protein, 23.3
percent;and salt, 1.3 to 2.5 percent.From Cheese Varieties and Descriptions,
USDA Handbook No 54, 1953


A CATECHISM CONCERNING CHEESES,
WITH A GLOSSARY OF CHEESES AND CHEESE DISHES
by Andre L. Simon
London: The WIne and Food Society
1936

   I was surprised that "havarti" is not here, nor is "raclette."

Pg. 22:
ASIO.  An Italian soft cheese made at Asio in the province of Vicenza.
(This is "Asiago" cheese.  It antedates Merriam-Webster, and, uh, is not in
OED--ed.)

Pg. 35:
MAINAUER...
MANICAMP...
MANURI...
MARGHERITA...
MAROILLES or MAROLLES...
MASCHERONE...
MESOST...
METTON...
MIZITRA...
Pg. 36:
MONCEAU...
MONSIEUR FROMAGE...
MONTASIO...
MONT-CENIS...
MONT DORE...  (Not in OED?  Found in my databases as D'or--ed.)
MORBIER...
MOTZARELLO...
MOZZARELLA...
MUNSTER...
MUNSTER AU CUMIN...
MUROLS...
MYSOST... (Revised OED?  Coming on March 15th?--ed.)
Pg. 37:
NANTAIS or FROMAGE DU CURE...
NEUFCHATEL...
NIOLO...
NOEKKELOST...

Pg. 43:
TRAPPE.  TRAPPISTES, Fromage de la Trappe ou des Trappistes.  A French cheese
made by the Trappist monks, the best known of which is the PORT-DU-SALUT.
The principal sources of supply of this cheese are the following monasteries:
   BANJALUKA, in Bosnia;
   BRICQUEBEC, in Normandy;
   ECHOURGNAC, in Limousin;
   HARZE, in Belgium;
Pg. 44:
   MONT-DES-CATS, in Flanders;
   PORT-DU-SALUT, in the mayenne;
   STE. ANNE D'AURAY, in Brittany;
   TAMIE, in Savoie.
      There is an imitation PORT-DU-SALUT cheese made in Yugoslavia called
TRAPIST, and a particularly good one made in Hungary.

(OED has "Port Salut" from 1881.  I'll work on that later...Gotta book a trip
to Yugoslavia--ed.)