the “A la Chimay Rouge”,
A hint of bitterness

“A la Chimay Rouge”

Cheese washed in Chimay Red Cap, made using fresh, creamy milk from the Chimay region. It tastes delightfully of apricots and peaches, enhanced by a hint of bitterness.

Give yourself a treat…
It’s the perfect match for a Chimay Red

"A la Chimay Rouge" 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

“A la Chimay Rouge” exists in cubes of 150g, wheel of 320g or 2kg and loaf of 14kg.

  • Cubes 150g
  • Wheel 320g
  • Wheel 2kg
  • Loaf 14kg

Recipe with "A la Chimay Rouge" Chimay raclette

INGREDIENTS (serves four)

  • 2 shallots, cut into rings
  • 250 g button mushrooms, cut into quarters
  • 50 g butter
  • 4 sage leaves, finely chopped
  • 600 g Chimay Red cheese (A la Rouge)
  • 600 g potatoes, precooked and peeled
  • 8 thin slices of Ham, torn into strips


  1. As a basis, make a potato stew
  2. Braise the shallots and mushrooms in ‘beurre noisette’ (brown butter) and finish with the sage. Stir in the thinly sliced potatoes.
  3. Melt the Chimay A la Rouge under the (raclette) grill and continually scrape off the melted
  4. Serve with slices of Ham and a cold Chimay Red.

Chimay around 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.


Please complete the fields below for your request to be considered and validated.


Your request to be added has been sent successfully.
It will be verified shortly and added to the list.