*CHIMAY GRAND CHIMAY

Belgian cheese traditions meet French wine expertise in this amazing Chimay product. Coined by the French wine industry, the term Grand Cru, or “great growth,” stems from a vineyard that produces high quality wine. A cheese of the same standing, like Grand Chimay, is no less special, reserved for denoting excellence. The monks of Scourmont Abbey have been making their distinctive Trappist cheeses since 1876. Grand Chimay is named for magnificently achieving the trademark intense Trappist character while also retaining a pure, creamy-softness derived from the fresh, exclusively regional, pasteurized cow’s milk of the Chimay countryside. Carefully pressed to a uniform texture, Grand Chimay’s perfectly balanced flavor and floral aromas peak at six to eight weeks of aging in the sacred cellars of the abbey. Grand Chimay’s natural rind is washed with Chimay Ale, adding depth to the signature pungency that greets the senses.