Trappist used to be the most affordable cheese, but that’s over
Once upon a time, Trappist was the cheese that everyone could afford, but today mozzarella, Emmental or Gouda are no more expensive – does it even make sense to lower the price of Trappist at all? Telex covered the Hungarian Trappist phenomenon.
The real Trappist is a classic of semi-hard cheeses, originally made from high-fat, unpasteurized, raw milk, with a long, two-month aging process. In principle, the Hungarian Food Code determines what can be sold in stores under the name Trappist. They describe what raw materials can be used for the preparation in addition to cow’s milk: lactic acid bacteria culture, vaccine enzyme and calcium chloride, potassium or sodium nitrate. In addition, they also say that it has uniform, pea-sized holes and is pale yellow in color – reports Telex.
According to the Dairy Council’s announcement last year, this description will be clarified in the near future, as “the quality demands of the population are increasing”, so the shape and composition of the product will also be specified, and a system of sensory requirements will also be formed. We have not tested all available Trappist brands, but no matter how many we tried, we did not see holes in any of them, their color was always almost snow white, and their smell and taste were barely noticeable.
Related news
6 out of 10 companies are planning a price increase
According to the results of the April half-year business cycle…
Read more >The food market is also feeling the extreme weather
In Hungary, it is expected that the price of flour…
Read more >Retail traffic and residential consumption may slowly recover
The development of retail sales and the recovery of household…
Read more >Related news
Valeo Foods Completes Acquisition Of Appalaches Nature
Valeo Foods Group has completed the acquisition of Appalaches Nature,…
Read more >Carrefour grows in France and Brazil, lags behind in rest of Europe
Carrefour says it is rather pleased with its financial results…
Read more >Food and beverage innovation plunges nearly 50% since 2007: Mintel
The market research firm said about a quarter of items…
Read more >