In 1986, after 100 years into Chimay's Trappist cheesemaking, the monks of Scourmont Abbey in Belgium started expanding their portfolio. "Vieux Chimay, meaning "aged" is aged a minimum of six months in their vaulted cellars. This cheese is a bit different from the others they make. It's made from summer milk with a more robust and grassy flavor, yet the fat content goes down in the summer milk, it highlights the cows being on pasture. It's reminiscent of eating a cheddar in the field under the warm sun. The nuttiness reminds one of a hint of gouda, but this is like the taste of summer.

I love learning the head cheesemaker is a woman, despite the traditional century and more of being run by monks, they believe in empowerment and recognizing good making!
If you get a chance to try some Chimay's cheeses, it's most likely found at one of your local independent cheese shops. Ask at a counter near you and get some summer cheese!

PS: it pairs EXCELLENTLY with Chimay cinq cents.

Country of Origin: Belium

Availability: sold