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sir trapist

The beginning of cheese production in the Trappist monastery of St. Mary Star can be already found in 1872, in a small dairy which was built by an abbot Franz, who called his cheese “Swiss chese”. However, this dairy did not last long due to disease of cattle which caused the lack of milk. Production of the "real" Trappist cheese started again in 1882 when Abbot Ignatius from the French monastery of "Port-du-Salut" arrived in Banja Monastery. Initially, the cheese was only produced for the monastery, and later it was made for the Austrian and Hungarian markets, but also the whole Europe. It was highly sought after and honored with numerous awards at European fairs. Name and origin of the cheese Port-du-Salut, from a French monastery, were protected in 1876 (Véritable Fromage de la Trappe du Port-du-Salut) and was not allowed to produce anywhere except the in parent monastery. Production of this cheese, under different names, has spread to other Trappist monasteries in France and other countries, and reached Bosnia, actually Banja Luka. Cheeses were called after places, or the names of the monastery, for example, Trappiste de Belval, Trappiste de Tamié, Citeaux, etc. Thus, the original name of Banja Luka Trappist cheese was Maria Stern, and later Trappist of Mary Star. Secrecy of making the cheese was kept as it is in its production process a dozen of specialists were involved. Certain manufacturing procedures were done only by one cheesemaker. Each cheesemaker knew to make perfection of his job, while the work of others was a secret for him.
Cheese was packed and sent by rail to the clients all over the Austro-Hungarian monarchy, but also beyond its borders. Further, the official supplier of cheese of the Royal Palace in Belgrade, were provided with the cheese. Production of the original Trappist cheese completely ceased in the late twentieth century, but the Banja Luka Trappists restarted it in the end of 2008, by the original secret recipe.
Trappist cheese "Mary Star” belongs to a group of semi-hard cheeses to cut, with a low reel shape having a smooth, dry rind. Its consistency is fresh, soft, elastic and plastic. Color of its mixture is yellow; cut is smooth and shiny with or without little holes of grain-size soya. Its aroma is clean, milk-specific, and taste is sweet and moderately saline. Because of production secrecy, there is no description of the original production of Banja Luka Trappist, so you can only guess.

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