Frederic Melton
Chimay cheese is a semi-hard Trappist cheese made from whole milk. It is produced at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium. The cheese is made by monks, who are also known for brewing Chimay beer. The cheese is made from fresh milk from the Land of Chimay, which gives it a full yet mild taste.
| Characteristics | Values |
|---|---|
| Location | Chimay, Hainaut, Belgium |
| Type of cheese | Trappist |
| Type of milk | Whole milk |
| Texture | Semi-hard |
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What You'll Learn
- Chimay cheese is made in Belgium, at the Abbey of Notre Dame de Scourmont
- The cheese is made by monks, who must live from their own work, including brewing and cheesemaking
- Chimay is a Trappist cheese, made from whole milk
- The cheese is matured for four weeks, which contributes to its unique character
- The monks' dairy was originally part of the brewery, but it was moved in 1975 to create a separate operation
Chimay cheese is made in Belgium, at the Abbey of Notre Dame de Scourmont
The cheese is made from whole milk, which gives it a full yet mild taste. It is matured for four weeks, which contributes to its unique character. The cheese is made in a separate operation to the brewing of beer, which also takes place at the abbey. The monks began making cheese in 1876, when Brother Benedict travelled to France to learn how to make semi-soft cheeses.
Chimay Grand Cru is an authentic Trappist cheese, and there are four varieties of cheese made at the abbey. The cheese is made to exact specifications, with a stringent quality checklist in place.
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The cheese is made by monks, who must live from their own work, including brewing and cheesemaking
Chimay cheese is made by monks at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium. The monks must live from their own work, including brewing and cheesemaking. The cheese is made from whole milk, which gives it a full and mild taste. It is matured for four weeks, which contributes to its unique character.
The monastery was founded in 1862 and began brewing beer in the same year. In 1876, Brother Benedict travelled to France to learn how to make semi-soft cheeses, and the monks began their cheesemaking. There are now around 11 monks at Chimay, who continue to make four varieties of cheese.
The label of 'Trappist' means that the cheese is made inside a Trappist monastery under the supervision of the monks. A large amount of the profits are then redistributed to those in need. Chimay is one of only thirteen breweries worldwide that produce Trappist beer.
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Chimay is a Trappist cheese, made from whole milk
The Chimay Grand Cru is a semi-hard variety of Trappist cheese made from whole milk. It has a mild yet full taste, which comes from the fresh milk sourced from the Land of Chimay. The cheese is matured for four weeks, which contributes to its unique character.
Chimay cheese has a stringent quality checklist to ensure it is made to exact specifications. The monks must live from their own work, so they brew beer and make cheese, redistributing a large amount of the profits to those in need.
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The cheese is matured for four weeks, which contributes to its unique character
Chimay cheese is made in Belgium, at the Abbey of Notre Dame de Scourmont, a Trappist monastery in Chimay, Hainaut. The cheese is made from whole milk, which gives it a full yet mild taste. The maturing time of four weeks contributes to the unique character of Chimay cheese, which has a stringent quality checklist to ensure it is made to exact specifications. The cheese is made by monks, who must live from their own work, and so brewing and cheesemaking are important sources of income. The profits are then redistributed to those in need.
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The monks' dairy was originally part of the brewery, but it was moved in 1975 to create a separate operation
Chimay cheese is made at the Abbey of Notre Dame de Scourmont in Belgium, just north of the French border in the forest of Mont du Secours. The monastery is one of thirteen in the world that produces Trappist beer. The monks' dairy was originally part of the brewery, but it was moved in 1975 to create a separate operation. This separation allowed the monks to better focus on both brewing and cheesemaking.
The Abbey of Notre Dame de Scourmont was founded in 1850 and the brewery was established in 1862. In 1876, Brother Benedict travelled to France to learn how to make semi-soft cheeses, and the monks began their cheesemaking. During World War II, operations were halted, but miraculously everything was untouched, and brewing and cheesemaking were soon restarted.
Trappist tradition dictates that the monks must live from their work, and this is where brewing comes into play. For beer (and cheese), the label of 'Trappist' means they are made inside a Trappist monastery under the supervision of the monks, and a large amount of the profits are redistributed to those in need.
Chimay Brewery (Brasserie de Chimay) is based at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium. The brewery produces four ales as well as a patersbier for the monks themselves, which is occasionally sold as Chimay Gold.
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Frequently asked questions
Chimay cheese is made at the Abbey of Notre Dame de Scourmont in Belgium, just north of the French border.
The cheese is made by monks at the abbey, which is a Trappist monastery.
Chimay cheese has been made since 1876, when Brother Benedict travelled to France to learn how to make semi-soft cheeses.
