Wallonia · Belgium
Chimay.
Chimay's supple, golden paste yields to the bite with a buttery give, while its washed rind—burnished amber and faintly pungent—dissolves into earthy, yeasty notes reminiscent of fresh bread. The flavor is gentle and savory, with a creamy mid-palate that whispers of the beer used to bathe its rind during aging, finishing clean and mildly tangy.
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The story
How it's made.
Why it tastes that way.
Chimay cheese is made at the Abbaye Notre-Dame de Scourmont, a Cistercian Trappist monastery in Hainaut, Belgium, using the same controlled standards as the famous Chimay Trappist beers.
Cheese production there began in 1876. The rinds of certain varieties are washed with Chimay beer during affinage.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Washed-rind
- Rind
- washed
- Age
- 1–3 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Chimay's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Chimay.
28 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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