Chimay Beer & Chimay Grand Cru

Product Details: 193040 1/5 lb



The most popular Chimay Trappist cheese in America is Le Chimay à la Bière.  Like all Chimay cheeses, the Trappist Monks responsible for its creation start with only the freshest, local, pasteurized milk of the highest quality and oversee production of each wheel within the monastery before the cheese is moved to the vaulted cellars of their abbey for careful maturation of six to eight weeks.

As the name indicates, Le Chimay à la Bière is made with Chimay’s famous Trappist beer.  The cheese is not only washed with beer, but the beer’s exceptional flavors, captured during the brewing process, are actual ingredients in the cheese.  Made according to tradition and following strict guidelines, Chimay is one of only 6 Belgian Beers allowed to be called an “Authentic Trappist Product.”

The union of Chimay’s two Trappist traditions produces a unique semi-soft cheese with a natural, sticky rind.  Its dense paste possesses a delicious apricot-peach taste and aroma, enhanced with a hint of bitterness from the hops and malt.  Fruity and intense, Le Chimay à la Bière is a distinctive addition to any cheeseboard and of course pairs perfectly with a strong Belgian Trappist beer.

Le Chimay à la Bière very memorably delights all the senses unveiling clear reason for its soaring popularity.

Find on your Favorite Social Media Sites!  Become a fan to stay updated on new and exciting cheeses from around the world.


Chimay Grand Cru by Chimay

Product Details: #193042 1/5 lb

Living Up to its Name

Coined by the French wine industry, the term Grand Cru (great growth) indicates a vineyard that produces high quality wine.  A cheese endorsed as Grand Cru is no less special, reserved for denoting excellence.

The monks of Scourmont Abbey have been making their distinctive Trappist cheeses since 1876.  Chimay Grand Cru is so named for magnificently achieving the trademark intense Trappist character while also retaining a pure, creamy-softness derived from the fresh, exclusively regional, pasteurized cow’s milk of the Chimay countryside. 

Carefully pressed to a uniform texture, Chimay Grand Cru’s perfectly balanced flavor and floral aromas peak at six to eight weeks of aging in the sacred cellars of the abbey.  Chimay Grand Cru’s natural rind is washed with Chimay Ale, adding depth to the signature pungency that greets the senses.

Enjoy this ancient monastic taste with a dry white wine or a Chimay beer and savor the flavor of Trappist tradition.

* Chimay is one of only three cheesemakers in the entire world that can call their cheeses Trappist.  To be a Trappist cheese, three rules must be followed: 1) the cheese must be made, 100%, within the Abbey walls. 2) The whole cheesemaking process must be overseen by the monks. 3) All profits must be reinvested in the Abbey’s foundation that provides funding for community projects.

Find on your Favorite Social Media Sites!  Become a fan to stay updated on new and exciting cheeses from around the world.