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BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

 
FEATURED ITEM

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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. Grand Chimay 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 full pasteurized (scalded) cow's milk.
  • Photo depicts whole 5 lb. form of cheese.
  • We cut and wrap this item by the 1/2 pound.

Size: 8 ounces Item: 859S
$11.99

 
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Latest Customer Reviews for Grand Chimay
By Pierre
from Alaska
on Dec 31, 2012
Perfectly ripe
Perfectly ripe, soft creamy, wonderful rich background taste and smell. iGourmet always seems to ship their soft cheeses appropriately ripe and ready to eat when arrive.
By William Skaggs
from Harlinmgen Texas
on Oct 16, 2011
Chimay Grand Cru
Wonderfil Cheese I wish you had more varities og european cheese's I developed a taste for Chimay cheeses while stationed in Belgium. More southern German please.
By Juliet
from Memphis
on May 07, 2011
We liked this one.
This cheese is not "stinky", as some have suggested. It is probably one of those soft cheeses that can get more pungent as it ripens. We like it very much, served at room temperature, as part of a cheese plate. Our French-speaking cultural group was celebrating the country of Belgium for "Memphis in May" (Belgium was the featured country) so I ordered three Belgian cheeses for that. Everyone liked all three of the cheeses.
By Bruegger
from Pennfield, NY
on Apr 14, 2010
Like a Belgian Taleggio
I was originally looking for Orval brewery's cheese, but found this cheese was interesting enough to try. While stinky, I didn't find it overpowering like Ardrahan or Epoisses. It has a tacky texture like Taleggio, but isn't quite as salty. The washing of beer gives it a slightly yeasty finish -- good with whole wheat oat bread.
By Aussiecoug
from Houston, TX
on May 07, 2007
Powerful flavor
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.
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