From the halls of the Trappist monasteries of the Scourmont Abbey in Chimay, Belgium, comes some of the most delightful and decadent cheeses around. Steeped in tradition and honor, this faction of the Trappist following was founded in 1850, and is characterized by three elements: manual work, reading and prayer. From these customs, Chimay cheeses and beers were formed.
Chimay Trappistee cheese is a cow's milk cheese from Belgium, whose creation is steeped in tradition and careful procedure. The cheese is made in a Cistercian Abbey by Trappist monks who make the cheese and then bathe it in the Chimay beef you want to cook with this cheese, think about the flavors that compliment both the cheesy goodness and the malted taste. A grilled Chimay Trappiste cheese sandwich with ham and caramelized onions on crusty bread is a combo that can not go wrong. For a pairing, don't over think it and keep it casual. Try it with a bottle of stein, of its own marinade.
Belgian cheese traditions meet French wine expertise in this amazing Chimay product. Coined by the French wine industry, the term Grand Cru, or “great growth,” stems from a vineyard that produces high quality wine. A cheese of the same standing, like Grand Chimay, is no less special, reserved for denoting excellence.
Transport yourself to Oktoberfest with the classic combination of beer and cheese with Brugge Rodenbach Beer cheese. Starting with the best Brugge cheese, this semi-hard cow’s milk creation is then soaked in Belgian red ale from Rodenbach for at least two weeks. This delicious Flemish favorite helps to meld the creamy, yet pronounced flavor of Brugge with the taste of amazing red ale.