Chimay a la Biere

The early history of this cheese is entwined with a group of Cistercian monks who built the Scourmont Abbey.  It was they who first began washing this cheese in Chimay Trappist beer and thereby giving it the subtle toasty hop taste on the finish. The firm rind carries this heady beer aroma with a subtle hint of farmyard, while the overall taste on the tongue is fruity and smooth. The paste is smooth and creamy and melts incredibly well.

How To Enjoy:

A simple baguette is a perfect blank canvas for the subtle notes. It is also a crowd pleaser on the cheese board. May we suggest pairing with a Belgian beer, preferably from Chimay.