Il formaggio trappista è un tipo di formaggio principalmente prodotto nei paesi occupati da monasteri dell'omonimo ordine monastico, ovvero Germania , Belgio Ungheria e Bosnia. Originariamente noto come "Trappista di Stella Maria", tale formaggio è stato esportato in tutto il mondo, specialmente entro l'Austria-Ungheria. Tale formaggio si presenta simile al gruviera, ha una consistenza semi-dura, un sapore dolce e delicato e presenta una quantità di grassi pari al 25%. Se prodotto in Bosnia o Ungheria, può essere ricavato dal latte di pecora o capra.
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