After 30 days of washing with B. Linens
After 30 days of washing with B. Linens

Trappist Style Cheese is named for the Trappist Monks that originally made the cheese. They were each named for the particular monastery such as Port Salut, Saint-Paulin.

These cheeses have a distinctive orange color and a smelly locker room kind of a smell, but the taste is worth the smell.

The recipe calls for 2 cultures or a blend of Thermophilic and Mesophilic cultures. For this make I chose MA4002 which is a blend. I also chose a combination of milk 3/4 gallon goat and 1/2 gallon grocery store whole milk.

At this time I didn’t have any B. Linens so I just washed it with brine. I did this for about 6 weeks before I grew tired of washing it just waxed it.

I left it in wax for 2 months until I took an advanced cheese making class and the teachers were really down on wax.  So I came home from the class and un-waxed this wheel and decided to  wash it with beer (New Belgium 1554). Every couple days I would wipe it down with a wet paper towel of beer.  The bottle lasted about 3 weeks and I continued with regular brine for another couple weeks before it looked really good. Then I put it in a seal-a-meal bag and forgot about it.

Update: Here we are 8 months later and I have tasted it a couple times and it is awesome. The rind is a little funky and adds to the mystery of this 1 pound wheel.  I have done a triple batch of Trappist and have a lot more to say about this style, so see the next Trappist entry.