Gethsemane Cheese is prepared on Gethsemane farms by Trappist monks. This cheese is also known as Trappista cheese in Hungary or Port-Salut cheese in France. Gethsemane Cheese has a French origin and is made from cow’s milk. It has a semi hard texture and is one of Hungary’s most popular cheeses. The 18th century monks of the French Notre Dame de Port-du-Salut abbey in France originally prepared Gethsemane or Trappista cheese. Today’s French Port-Salut cheese is the original 18th century recipe of the Gethsemane cheese. This recipe traveled from France to Hungary through Bosnian Maria-Stern monastery. In the 19th century Trappist monks from the Abbey of Melleray in France traveled to United Stated and established themselves in the town of Kentucky. It is a fatty type of cheese as it has a fat percent of 45. As it is flexible, it can be cut and bent easily without breaking it. Gethsemane Cheese is pale yellow in colour and has 3.5 mm meagerly distributed holes. It is available in half wheel cuts or in form of wedges. The size and shape of the cheese depends upon the age and flavour of the cheese. This cheese is best consumed with light or red wines, fruits and as a melted topping on hot vegetables/meat.