• Chimay is a semi-hard, pressed cheese. The rind is washed in Chimay beer (also made at the Abbey), which helps keep the texture semi-soft and springy. It has a pungent aroma with hints of hops and malt, and a bold, beefy, earthy flavour.
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Cheese Culture

Chimay Lavé Bière

Chimay Lavé Bière

Milk
Cheese Type
Country

Chimay Lavé Bière is made by Trappist monks at the Abbey of Notre-Dame de Scourmont in Belgium, who take their cheese making (and beer making) very seriously. The Abbey was established in 1850, and by 1862 it was decided that a dairy and brewery should be added in order to generate income for the monks’ livelihood. Cheese production began soon afterward.

Chimay is a semi-hard, pressed cheese. The rind is washed in Chimay beer (also made at the Abbey), which helps keep the texture semi-soft and springy.  It has a pungent aroma with hints of hops and malt, and a bold, beefy, earthy flavour.

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