Specialty Cheeses

A semi-hard pressed cheese, the rind is natural, non-colored, without preservatives and slightly flowery. After maturing for four weeks, this cheese exhibits a distinctive creaminess. Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-soft cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernized their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay cheese has adapted itself to high consumption whilst retaining its authenticity.