Trappist cheese has to be defined in part by negatives. The name is given to any cheese of the port Salut type which is not pretending to be real Port du Salut, or is not another named variety such as Saint-Paulin. The original Port du Salut was invented by Trappist monks, and many copies are also made by Trappists in other monasteries; but there are plenty of laymen making Trappist cheese all over Germany, Austria, and E. Europe. The first use of the name was in 1885, in a monastery near Banjaluka in Bosnia.
