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Located in:
Cheese, Belgium
Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area, and dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from milk from their farm and matured in the vaulted cellars of the abbey. Chimay Grand Cru is a semi-hard pressed cheese. The rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for six weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavor.
- Made from pasteurized (scalded) cow's milk.
- Photo depicts whole 5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
[1 of 1 customers found this review helpful]
Powerful flavor
By Aussiecoug
from Houston, TX on 5/7/2007
from Houston, TX on 5/7/2007
Pros:
Creamy, Flavorful, Pungent
Cons:
Ammonia, Bitter
Best Uses:
Melted
Describe Yourself:
Foodie
Bottom Line:
No, I would not recommend this to a friend
Comments about Chimay Grand Cru:
Initially, I did not like this cheese very much at all because of a bitter ammonia-like aftertaste. However, because I hate to waste stuff I continued to try it in different ways. By the time I finished the block (with absolutely no assistance from my wife!) I actually was enjoying this cheese... ammonia and all! It was quite good grilled and I might order it again.