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CHIMAY GRAND CRU CHEESE
From an unchanged ancient recipe, this cheese is produced from pasteurised milk.
Its rind is natural and it is matured for six weeks which gives it its pure and mellow flavour.
Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area. And dairy herds mean cheese!
Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey.
Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernised their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay cheese has adapted itself to high consumption whilst retaining its authenticity.
Its rind is natural and it is matured for six weeks which gives it its pure and mellow flavour.
Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area. And dairy herds mean cheese!
Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey.
Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernised their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay cheese has adapted itself to high consumption whilst retaining its authenticity.
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