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