9 Types Of Trappist Cheese, Explained

Trappist cheeses have been around since medieval times, and, luckily for cheese lovers like us, many of them are still made using the traditional recipes that were first used in the 12th century. Made exclusively by monks (and occasionally, nuns who got in on the action), abbey cheeses were a delicious way to make enough profit to keep the monastery running while also providing the brothers with piles of seriously tasty fromage.

Originally, these cheeses came primarily from Belgium, Switzerland, and France. Now the recipes are made less in monasteries, with factory-made cheeses becoming much more common (via Le Trappiste Brugge). Many of the monastery cheeses have been given the protected designation of origin, meaning that, like Champagne or San Marzano tomatoes, that particular item can only be made in the original area of production. That also means they can be harder to get because of their smaller production abilities.

These abbey cheeses (also known as monk cheese) are all produced similarly — made with either raw or pasteurized cow's milk (or the occasional sheep's milk); the edible rind is washed throughout the maturation process (via Cheese.com). The washing and brining distinguish these particular varieties from the others; rind-washed cheeses have a noticeably orange-red covering that gives the foodstuff a rather pungent aroma. Yep, the rind is the real reason these stinky cheeses smell the way they do. Cut into one, though, and you'll find a buttery and creamy interior with a gentler taste than you might expect.

Much like Saint-Paulin, Port Salut (or Port-du-Salut) is a milder variety of Trappist cheese from France. Originating in the Loire Valley, it has only been around since the early 19th century (via Port-Salut). Because of its late origins, it's one of the first French cheeses to be made with pasteurized milk which contributes to its saleability, according to Cheese Hub. (Raw milk cheeses are notoriously hard to get approved for sale in many countries.) We're also willing to bet that this is the most universally recognized Trappist cheese on this list. Port Salut cheese may or may not have an edible rind, depending on its providence. Factory-made varieties are often wrapped in cloth or wax for easy distribution and must be removed before eating.

The lovely orange rind, not-overpowering aroma, and semi-firm interior ensure that it is one of those grocery store cheeses that make a perfect cheese board. Its approachability makes it great for someone who might be put off by something with a super stinky rind; think of Port Salut as the ultimate washed rind starter cheese. The slightly acidic interior isn't as sweet as some of the Danish abbey cheeses, which tend to have a slightly fruity taste. Instead, this is a more savory option that begs to be melted over fresh farm veggies or sprinkled onto a green salad. It pairs exceptionally well with light and fruity white wines or a dry gin martini. 

This type of Danish cheese can be a little harder to find, but if you're lucky enough to have a thorough cheesemonger nearby, you might be able to get your hands on a wheel. Esrom can only be made in Denmark because of its protected designation of origin status, making it a tough find though it is possible. You can also ask for Danish Port Salut if that helps your search for a mouthful of what is "said to be one of the top stinky cheeses in the world" (via Cheese.com). As we've discussed previously, that divine odor mostly comes from the washing of the rind and the subsequent development of specific bacterial cultures. The semi-soft interior has a lovely buttery texture with small holes and a delicate fruitiness — per Cheese Professor — that takes on more flavor with spicier notes when aged.

Named after the abbey (near the village of the same name) where it was first made, Esrom cheese was first made in the 12th century by Cisterian monks (via Cheesemaking). The recipe was lost for a few centuries but was rediscovered in the 1930s and has steadily grown in popularity since then. Scandinavian Specialties writes that the pungent aroma and slightly spicy flavor pair well with dark beers and red wines, sliced into a hearty sandwich or casserole.

In 1893, a French monk arrived at a monastery in Oka, Quebec, with a recipe for Port-du-Salut (the predecessor for Port Salut and many other washed-rind kinds of cheese) and a plan. The monk, Brother Alphonse Juin, was a master-cheese maker and tinkered with the original recipe until he finally developed what is now known as Oka, one of the best-loved Canadian cheeses today (via Cheese Lovers). The cheesemaking operation was bought from the monks in the early 1980s and continues to be factory-made beside the original monastery. Some connoisseurs (like Le Trappiste Brugge) may insist that factory-made versions pale in comparison to those from an abbey, but there are so many types on the market now that you'll be able to find one that appeals to you.

Perhaps the best indicator of the creaminess of the cheese is the tagline itself — printed proudly on the packaging, it simply reads, "An Irresistible Taste of Melted Butter." If that's not a reason to dig in, we can't imagine what would be. While the company has expanded the line to include several other varieties, Oka Original remains closest to the mild yet slightly bitter cheese first made at the abbey. The orange rind is a little thicker than some other types, so it's up to you if you peel it before adding it to your seasonal cheese plate with pickled peppers.

From the northwestern region of France known as Normandy, Pont L'Evèque was originally made by Cistercian monks in the 12th century in the abbeys surrounding the bridge that the cheese is named after. Producer Isigny Ste. Mare still makes their pale ivory cheese in rectangular wooden molds, just as they were centuries ago, turning and washing the rind by hand until maturity. Normandy's dairy farmers have long asserted that their products are some of the best in the world, as reported by Elle et Vire, and the origin-protected Pont L'Evèque seems to live up to the hype. Those dairy farmers might be onto something, too. After all, Normandy's most famous cheese, camembert, is nothing to turn your nose up at. Served on a cheese board with a chunk of camembert, a handful of dried figs, and a chilled cider sounds like heaven to us. If you're looking to bring out even more of the aromas and flavors, try a rich red wine.

Pont L'Evèque's aroma is as pungent as you would expect. Still, it's interesting to note that many aficionados claim that the scent retains a whiff of Normandy's rolling hills and fresh hay (via The Gourmet Cheese of the Month Club). While that might sound like a bit of a stretch, it's hard to know for sure unless you've been to the Norman countryside to get a snootful.