the Grand Chimay,
mild and creamy
The Grand Chimay
Authentic Trappist cheese made with fresh, creamy milk from the Chimay region. A truly outstanding product, thanks to its mild taste and smooth texture.
Give yourself a treat…
It’s the perfect match for a Chimay Blue
The Grand Chimay is an authentic trappist cheese
In 1850, a small group of monks from the Westvleteren Abbey came to settle in Chimay and built themselves the Scourmont Abbey. Although the land was barren, the monks set about making it fertile and in 1862, after procuring 50 pure Friesian cattle, the monks began to produce butter.
In 1876, Brother Benoît went to France to learn how to make cheese with a semi-firm consistency: Chimay ‘trappist’ cheese was born! The facilities then began to be modernised, production increased and sales developed on a much larger scale.
The modern production unit is still committed today to producing the cheeses of Chimay according to the principles of quality and authenticity which are so dear to the monks of Scourmont. The cheeses of Chimay are exclusively produced using milk from the region and traditional methods. They are mostly sold in Belgium, but are also exported to France, the USA, the Netherlands, Scandinavia…
250 local dairy farms, which together form the “Coferme” cooperative, provide the milk. Chimay Cheese is an authentic Trappist cheese. It is produced in the immediate vicinity of Scourmont Abbey, with the community of Trappist monks being responsible for quality control during the production process. Most of the profits are allocated to social assistance.
Our different formats
The Grand Chimay exists in wheel of 320g or 2kg, slices of 200g or loaf of 2kg
- Wheel 2kg
- Loaf 2kg
- Wheel 2kg
- Slices 200g
Recipe with Grand Chimay Cheese My favourite toasted sandwich
INGREDIENTS (serves four)
- 1 large onion
- 2 garlic cloves
- 1 dl olive oil
- 400 g veal minc
- 1 dl Chimay Red
- 2 large carrots
- 250 g tomato pulp
- 2 thyme sprigs and 2 bay leaves
- 1 dl tomato ketchup
- 3 cl balsamic vinegar
- a few drops of pimento sauce
- For the spaghetti sauce
For the toasts
- 4 slices toasting bread
- 4 slices Grand Chimay
- 4 slices cooked ham
- 20 g softened butterfresh mesclun salad leaves
- Clean all the vegetables. Finely chop the garlic and the onion. Cut the carrots into small slices.
- Heat the olive oil in a saucepan, add the onion and garlic and fry briefly.
- Add the mince and braise until it becomes crumbly.
- Add the Chimay Red, carrot slices and tomato pulp. Reduce the heat, add the thyme and
bay leaf to the saucepan, cover and cook for a further ten minutes.
- Add the ketchup, balsamic vinegar and pimento sauce, cover and cook for a further ten minutes..
- Preheat the oven to 200 °C.
- On each slice of bread, place a slice of Grand Chimay cheese followed by two slices of cooked
ham and another slice of cheese. Cover with a slice of bread and spread with butter. Bake the
toasted sandwich until brown and crispy in the preheated oven or under the grill.
Chimay around the world
CHIMAY TRAPPIST BEERS IN THE WORLD
Our Trappist beers are appreciated in all four corners of the world.
You will find them in many pubs and restaurants near you or when travelling.
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