“Great cheese-making traditions since 1876 “
Covered with forests and fields, with several rivers running through it, the Chimay country was always a region where cows are bred. And wherever you find dairy cows, cheeses can’t be too far behind!
Since 1876, the Trappist monks of Scourmont have recovered the secrets for making this semi-soft cheese using the good milk of their farm, and ripened in the vaulted cellars of the Abbey. Today, the Chimay cheese is exclusively made from regional milk, and the Trappist monks have modernized their production operation.
Technology has been teamed up with tradition to the great pleasure of connoisseurs. Chimay cheese has thus adapted while maintaining its authenticity.
CHIMAY GRAND CRU
Made by Cistercian Trappist Monks at Abbey of Notre-Dame de Scourmont (Baileux, Belgium)
A semi-hard pasteurized cow’s milk cheese. This pressed cheese is a result of an ancient recipe using milk from the Abbey’s herd. Chimay Grand Cru is aged for six weeks in the Abbey’s cellars, which gives it a nice creamy texture. The flavor is of fresh cream with floral notes and a touch of tang. The aroma is pungent. Pair it with, what else but beer. Case 1/5#
CACIOCAVALLO SILANO DOP
CHIMAY WITH BEER made by Cistercian Trappist Monks at Abbey of Notre-Dame de Scourmont (Baileux, Belgium) – This part of Chimay has a long history of raising dairy cows. “Here in this heaven of peace and silence…Trappist monks have dedicated their life to God, products are made which, in themselves, gladden the heart of man.” These products are the region’s famous beer and cheese. This version of Chimay (1 of 4) is washed with the Chimay beer and allowed to ripen for several weeks creating a pungent aroma. Pasteurized cow’s milk. Case 1/5#