Tuesday, March 26, 2019

Trapist cheese

Trapist cheese

It is produced on farm of agricultural cooperative LIVAČ, out of pasteurized whole milk according original recipe of Trapistam monks, minimal time of ripening is 90 days. Prepared to the secret recipe - “the best of the cheese”, as it is called in the top gastronomic guides, has been produced since 1882 in the trappist Maria-Stern Monastery near the city of Banja Luka. The secret of its manufacture has been kept and carried through generations of monks for more than 130 years, and is now known only to two monks. It is made upon the original recipe from the French Monastery of “Port - du - Salut”.

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Trapist cheese is served with cold meals, as a snack with ham, olives and vine.
Due to its ingredients it is very nutritious and tasty.

Ingredients  (% )

water    41,26

dry matter  56,01

Milk fat in dry matter  53,56

NaCl  2,09
 
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