Taste ourtrappist cheeses

The Chimay Classic

Our different formats

  • Wheel 2 KG
    Wheel 2 KG

Mild and creamy

The Chimay Classic is the oldest recipe of the cheese dairy. It is an authentic Trappist cheese made with good fresh and creamy country milk. Its softness and smoothness make it an extraordinary product.

Whether as an aperitif, in your sandwiches or during a dinner, the Chimay Classic will bring new flavors to your dishes!

Perfect pairing

The Chimay Classic goes perfectly with every Chimay beer and particularly with the Chimay Première.

A la Première
washed with Chimay Première

Our different formats

  • Wheel 2KG
    Wheel 2KG

Fruity and pungent

Launched in 1986, the "A la Première" cheese is produced from good fresh and creamy country milk. It offers you a delicious aroma of apricots and peaches with a lingering hint of bitterness.

Perfect pairing

The "A la Première" goes perfectly with every Chimay and particularly with the Chimay Grande Réserve.

The Vieux Chimay

Our different formats
Exclusively in creamery

  • Wheel 3KG
    Wheel 3KG

Fruity and firm

The creation of Vieux Chimay dates back to 1989. This hard cheese, allowed to age for at least 18 months, is produced from the good milk of the Chimay region collected solely during the summer months. It releases a hazelnut taste and a slightly bitter tang.

Perfect pairing

The Vieux Chimay goes perfectly with every Chimay beer and particularly with the Chimay Triple.

The Grand Chimay

Our different formats
Exclusively in creamery

  • Wheel 2KG
    Wheel 2KG

Pungent and strong

The good, fresh milk from the Chimay region is what gives this cheese its strong and yet mellow taste. Its distinctive character comes from four weeks ripening during which the cheese is turned several times by hand, following the ancestral gestures of the master cheese makers.

Perfect pairing

The Grand Chimay goes perfectly with every Chimay beer and particularly with the Chimay Triple.

Manufacturing process

1 - COLLECTING THE MILK

It all starts with the arrival of the basic ingredient, milk. To make good cheese, you need good milk. Fresh milk, without a trace of antibiotics or harmful germs. This is guaranteed by the policy of the Coferme cooperative.

2 - STORAGE

The milk collected is analysed and stored in reception vats with a capacity of 50,000 litres each. These tanks stand outside the building. From there, the milk needed to make the cheese is taken to the cheese plant.

3 - PASTEURISING AND STANDARDISING

The milk is standardised, which means that its fat content is balanced at around 30 g per litre of milk. It is then pasteurised.

4 - CURDLING

The milk is then transferred to a production vat. It is curdled by adding ferments and a natural coagulant. This curdling process takes about one hour.

5 - DRAINING

The whey is then removed and the curd (the curdled milk) is washed with a quantity of water more or less equal to that of the whey taken out. After an hour and a half, the curd is transferred to a drainage tank where the process of separating the whey from the curdled milk is completed.

6 - MOULDING AND PRESSING

Upon leaving the drainage tank, the curd is cut into cubes using a system of knives. The pieces are then placed carefully into round or rectangular moulds by hand. These moulds are then pressed carefully to give the cheeses their final shape.

7 - BRINING

The cheeses are removed from the moulds and plunged into a tank of brine (water with added salt) where they are left for between 1h15 and 45 hours, depending on the weight of the cheese.

The entire production process will therefore have taken more than a full day.

8 - MATURING AND RIPENING

The cheeses are then taken out of the brine and transferred to maturation cellars. These cellars are kept at a constant temperature of between 8 and 13°C, with a relative humidity level that varies between 88 and 98 %. Once they are in the cellars, the cheeses are washed in salted water at least twice and turned four to five times, so that they ripen evenly. Note that the Chimay cheeses ‘à la bière’ are ‘washed’ in Chimay Trappist beer.

9 - PACKAGING, WEIGHING AND LABELLING

When they leave the cellar, the cheeses are checked, weighed and packaged ready for shipping to our customers in Belgium, France, America and elsewhere.

Taste ourtrappist beers

The Trappist
brewing tradition

As one of just 14 abbeys worldwide, 6 of which are in Belgium, we brew authentic Trappist beers which can be recognized by this label. Beers brewed in the traditional way to the highest quality standards.

Our Trappist beers