Chimay Cheese

Chimay cheese is a Belgian cheese produced by Trappist monks at Chimay Abbey. It’s known for its rich flavor and creamy texture, often described as nutty and slightly tangy. There are a few varieties, including the classic Chimay Blanc (a creamy, soft cheese) and Chimay Rouge (a firmer cheese). The cheese is typically made from cow's milk and is usually aged for several weeks. It pairs well with beer, especially the Trappist beers brewed at the same abbey, making it popular among cheese and beer enthusiasts. Chimay cheese is a celebrated example of artisanal cheese-making.