Production starts by pumping the milk from the cooling tank to the cheese tub. Lactic bacteria are added that convert the lactose into lactic acid. This promotes the curdling (hardening), suppresses harmful bacteria, and has a positive effect on the flavour, the aroma, texture and firmness of the cheese.
The milk is heated to 30° Celsius while stirring. The monks then add rennet: this is a substance that makes the milk stiff. After mixing, it can be left to stand for half an hour while nature gets to work. A jelly-like mass is then formed, the curd.
As soon as the curd is stiff enough, it is cut into small pieces. The whey (what remains of the milk after separation from the curd) can thus be more easily separated. The curd and the remaining whey are then washed with warm water.
After washing, the monks fill rectangular shapes with the curd and a hydraulic press further removes the whey. It is pressed three times: once for fifteen minutes and twice for forty five minutes. The pressing presses all the cheese particles together to form a homogenous structure.
Then they immerse the cheese in a brine bath. The salt not only affects the flavour, but it also ensures a longer shelf-life.
Finally, the Trappist cheese is left to mature in a special maturing room. This is kept at a temperature of between 13 and 15° Celsius, and the humidity is 85 to 95% so that the cheese does not dry out. The rind is now formed and covered with a protective layer. The monks turn the cheeses every day by hand. After four weeks of maturing they are ready to eat.
