Chimay Grand Cru
Milk: Cow, Pasteurized
Accompaniment: Trappist type beer or anything dry or fruity
Made by the same company that make Chimay beers, Chimay Grand Cru is a washed-rind and pressed cheese.
The monks of Scourmont abbey have been making this cheese since 1876 from milk of cows grazing on the luscious pastures around the abbey. The cheese is made on the farm and then aged in the cellars of the abbey for 6 to 8 weeks until it has reached its prime in flavor and aroma. The resulting cheese does certainly have a distinct “nose” but the inside is creamy and subtly flavored with trademark tiny holes.
The manufacturer recommends a combination with tortilla chips and salsa.