Skip to product information
1 of 1

Cheese Culture

Chimay Lavé Bière

Chimay Lavé Bière

Cheese Type

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.

Please contact one of our friendly sales representatives to enquire about our cheeses.

View full details