Chimay cheese it's all about taste, character and tradition
Vieux Chimay. Vieux Chimay is a Belgian cheese made from cow's milk and annatto. It's shaped into a flattened ball, then left to age for 6 months. Underneath its thin golden-brown rind, the texture is semi-soft, chewy, and melts in the mouth. The flavors are buttery and slightly nutty, with a distinct, yet pleasant bitterness on the finish.
Chimay cheese it's all about taste, character and tradition
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
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
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.
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Chimay cheese it's all about taste, character and tradition
As one of just 14 abbeys worldwide, 6 of which are in Belgium, we brew authentic Trappist beers which can be recognized by this label. Beers brewed in the traditional way to the highest quality standards. All our beers are excellent with Chimay cheeses. What we would call "the perfect match".
Chimay Blue and Chimay Cheese
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.
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 cheese it's all about taste, character and tradition
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 (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.
Our cheeses Chimay
The Chimay Classic 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 Chimay Classic will bring new flavors to your dishes! Perfect pairing
Chimay 5 lb. Grand Classique Chimay Cheese Wheel
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 5 lb. Grand Classique Chimay Cheese Wheel
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.
The alliance of beer and cheese
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.
Cannundrums Cheese Chimay
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 cheese it's all about taste, character and tradition
Chimay Bleue goes perfectly with every Chimay cheese but particularly with the Chimay à la bière rouge. Our different formats. Tap. 33 cl. 75 cl. 1,5 L. 3 L. 6 L. Grande Réserve barrel fermented 10.5% vol. alc. - Tasting 10°-12°.
Cannundrums Cheese Chimay
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.