Cheese Trapist is one of the most known semi-hard cheeses originating from the french monastery Port Disali where the original recipe was first recorded but it is passed on orally. Technological process of production of this cheese in Ludbreška diary firm "Antun Bohnec" is described in this report, alongside with caracteristics, history and the beginning of the cheese production as well as the pH value during and after the process. The most important factor of cheese production is quality of raw milk and because of that, before the production, the milk, which is taken from tanks, is tested in laboratory for quantities of proteins, lactose, lactic acid and dry matter. Alongside with the quantities tested, the analysis is also done in purposes of determing its hygiene as there is a possibility of presence of drugs or other substances. After the full analysis is finished, the process of calculating the cheese yield begins. Such results are valuable for the production. The goal of this report is to present that the cheese Trapist is produced with the qualitative and hygienically valuable milk.