Chimay cheese it's all about taste, character and tradition

Chimay Blue and Chimay Cheese

CHIMAY. Cow's Milk Belgium Aged: 1-2 months. The Chimay cheeses are an amazing artisanal, semi-firm, washed-rind cheese made by the Trappist monks at the Abbey of Notre Dame de Scourmont since 1876. We carry at least one of three (out of four produced by the monks) styles almost throughout the year, depending on availability.

Chimay cheese it's all about taste, character and tradition

Bring 2 dl Chimay Triple to the boil in a 'fondue pot' and stir in the cheese in about four batches. Make sure you do not allow the mixture to reboil. Adding flour is totally out of the question, as this would make the cheese fondue far too thick, as well as breaking down the flavour of both the Chimay Triple and the cheese.

Chimay cheese it's all about taste, character and tradition

Chimay (both the beer & the cheese) is produced by the monks at the Abbey of Notre-Dame de Scourmont. The Abbey is located near the town of Chimay, in Belgium, which lies just north of the French border in the forest of Mont du Secours. The Cistercian Abbey was established in 1850 by Trappist monks as a place to study, pray and work.

Cannundrums Cheese Chimay

The Chimay-Wartoisefoundation. This charitable foundation was established in 1996 on the initiative of the monastic community of Scourmont Abbey. Wishing to separate their monastic vocation from the financial preoccupations associated with the development of the businesses they had established (brewing, cheese making, hotel, etc.), the Monastic.

Chimay 5 lb. Grand Classique Chimay Cheese Wheel

CHIMAY PREMIÈRE (Red) with A LA CHIMAY PREMIÈRE This pungent cheese is the most unique of the Chimay line. The wheels are washed in Chimay Première and aged for 4 weeks. Hop extract is added to the paste of the cheese providing pronounced floral and herbal flavors and a slightly bitter finish. A La Première was created for a pairing.

Chimay cheese it's all about taste, character and tradition Belgium

Vieux Chimay is a traditional Belgian cheese that traces its roots back to the Chimay region. This hard cheese, produced from cow's milk and annatto, is uniquely shaped into a flattened ball and allowed to age for at least six months, though some variants are matured for up to 18 months. The creation of Vieux Chimay dates back to 1989, making.

Chimay 5 lb. Grand Classique Chimay Cheese Wheel

• Chimay a la Premiere - aged for four weeks. This is a semi-soft cheese washed with Chimay beer and con- tains hop extract within the paste. On the nose, there are hints of stone fruit, like the aroma of Mahon from Spain as well as a fruity paste and a hint of bit- terness from the hops themselves. • Grand Chimay - aged for over 60.

Our cheeses Chimay

This item: Chimay Trappiste With Beer Cheese (Avg 1 lb) $5399 ($3.37/Ounce) +. Manchego Cheese Whole Wheel - Approx 2 Lbs. $4999 ($1.56/Ounce) Total price: Add both to Cart. These items are shipped from and sold by different sellers. Show details.

Chimay 5 lb. Grand Classique Chimay Cheese Wheel

Chimay cheese has a rich history that dates back to the 19th century. It was first made by Trappist monks in the Chimay Abbey in Belgium, and has been produced there ever since. The monks use traditional methods to make the cheese, which gives it its unique flavor and texture. Today, Chimay cheese is still made by the Trappist monks, and is.

Chimay cheese it's all about taste, character and tradition

Chimay's Grand Cru cheese. Since 1876 the monastery has also made cheese, and as of 2010 offers four cheeses. They are: Chimay with Beer, whose rind is soaked in Chimay beer. Chimay Grand Classic, a semi-hard pressed cheese. Chimay Grand Cru, made from pasteurised milk and matured for six weeks.

Chimay cheese it's all about taste, character and tradition

The Grand Chimay is the oldest recipe of the cheese dairy. It is an authentic Trappist cheese made with good fresh and creamy country milk. Its softness and smoothness make it an extraordinary product. Whether as an aperitif, in your sandwiches or during a dinner, the Grand Chimay will bring new flavors to your dishes!.

Chimay cheese it's all about taste, character and tradition

Chimay cheese is a semi-hard, washed-rind cheese made with beer, produced at the Abbey of Notre-Dame de Scourmont in Belgium. It is considered a classic example of a monastic washed-rind cheese. The monastery not only brews beer but also produces cheese under the name Chimay. The cheese is regularly washed with Chimay beer after production.

Chimay Blue and Chimay Cheese

Chimay Cheese. A cheese produced in Chimay, Belgium under the historic guidance of the monks who originally produced cheeses within the Trappist monastery and community. The cheese is made from cow's milk and is considered to be a semi-soft pressed cheese. Pressed cheeses are manufactured by churning the curds until they are very small in size.

Chimay cheese it's all about taste, character and tradition

The cheeses, available through Elizabeth, NJ-based Atalanta Corp. are: • Chimay Classic - a semi-soft, washed rind cheese aged for 21 days with a grassy profile and buttery finish. • Chimay a la Premiere - aged for four weeks. This is a semi-soft cheese washed with Chimay beer and contains hop extract within the paste.

Cannundrums Cheese Chimay

The Chimay Doré, a semi-hard cheese, has subtle aromas of hops and herbs and the mild taste of beer with a hint of nuts and garden herbs. Finally, the hard Vieux Chimay is fragrant with mushrooms and apples, with a taste of stone fruits, nuts and hop. A nice and varied range of cheese but on the beer front, the brewery also offers you a choice.

The alliance of beer and cheese

The Chimay Grand Cru is a semi-hard Trappist cheese made from whole milk. This fresh milk from the Land of Chimay gives the cheese its full and at the same time mild taste. The maturing time of 4 weeks contributes to the unique character of the Chimay. The Chimay Tripel naturally tastes great with this cheese.