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Chimay Cheeses Offer Unparalleled Taste, Pairing Options

Chimay Cheeses Offer Unparalleled Taste, Pairing Options

Monday, November 27th, 2017

As consumers en masse become increasingly beer and cheese savvy and retailers and foodservice operators search for the best possible products to drive sales in deli departments, restaurants, and retail destinations, Chimay cheeses are primed to lend distinction to any cheeseboard, specialty food display, or restaurant. Created under the supervision of Trappist monks (members of the Order of Cistercians of the Strict Observance) from the Scourmont Abbey in Chimay, Belgium, these gourmet, washed-rind cheeses pair perfectly with a number of libations—preferably Authentic Trappist ales.

Delia Hughes, Business Development Manager, Atalanta“The ideal usage is pairing these cheese with beers…specifically Chimay beers!” said Delia Hughes, Business Development Manager, Imported Cheese and Specialty Foods for Atalanta. “There is no other Trappist cheese, authentically made in Belgium, on the market in the U.S. These washed rind products have a wonderful aroma, and appeal to all cheese enthusiasts who love a little funk in their life!”

 Scourmont Abbey

As one of only three Belgian Authentic Trappist cheesemakers, and the only one that exports both beer and cheese around the globe, Chimay cheeses offer a unique opportunity to capitalize on the growing notoriety of Trappist Ales.

À la Premier cheese

Widely considered to be some of the best beers on the planet, Chimay’s top-fermented marvels trace their origins back to 1850, when Joseph de Riquet de Caraman, the Prince of Chimay, donated a plot of land for the construction of the Scourmont Abbey. The beer maker’s modern origins date back to 1932, when Father Theodore de Haens came to the abbey at age 19. Under de Haen’s supervision, the abbey constructed a modern brewing facility and established the brewing tradition from whence Chimay’s modern beers came. And Chimay’s tradition of cheesemaking is at least as old, with the first iteration of what would become its Grande Classique variety developed in 1876, and commercial production growing throughout the second half of the 20th century.

À la Premier cheese

To this day, Chimay cheeses are produced in and around the Scourmont Abbey, under the supervision on Trappist monks. Chimay’s five core varieties run from the sharp and creamy Vieux Chimay—the company’s firmest offering—to À la Premier—an exceptionally-pungent, buttery beer-washed wheel. All Chimay’s profits go to charity or to the maintenance of the abbey.

Deli Market News will continue to report with more on this and other exceptional product offerings in the dairy, deli, and bakery industry.