Type of Milk:
Cow, usually pasteurized
Chimay, Belgium, traditionally made by Trappist monks
A natural rind forms over time that is technically edible, but not tasty. Most types of Chimay cheese are washed with Trappist beer. This contributes to the formation of the rind and the flavor of the cheese.
A pungent aroma leads to a flavor that is milder than you think. Chimay cheese has beefy and slightly hoppy flavors and a soft, springy texture.
Uses and Pairings:
Chimay cheese pairs well with, what else? Chimay beer. Chimay is good alone and also in ham sandwiches.