Cheese of the Week: Chimay

Since we've been talking about beer all week, I knew there was only one cheese I could talk about today: Chimay. The only thing more delicious than beer is cheese washed in beer. Not to mention that it's made by Trappist monks in Belgium who take their cheesemaking (and beer making) duties very seriously.

Most types of Chimay cheese have a rind that is washed in Belgian beer but the cheese never reaches the point of uber-stinkiness that some other washed rind cheeses do. The Belgian beer does, however, give some hoppy, beefy flavor to the cheese and keeps the texture springy and soft. Trying pairing Chimay cheese with Chimay beer or any of the other 9 beers that made it onto the About.com Beer Guide's list of Ten Beers Every Beer Lover Should Know.