Chimay : Le Gourmet
The cheese “Le Gourmet” is a semi-cooked pressed cheese, characterized by a texture that is supple, creamy, and slightly firm to the palate.
After maturing 6 months in the cellar, it releases its full aroma, including notes of dried fruits, apricots, and peaches. At first, a touch of acidity gives a certain freshness to the taste. “Le Gourmet” is a cheese that ages well through the months, and improves with time.
“Le Gourmet” is a delicious pairing for Chimay 150. The floral aspect of the beer brings out the cheese's lovely length in the mouth. This gentle association works quite well, for neither the beer nor the cheese overshadow the other. In short, a beautiful harmony !
The Cendré of Scourmont (The ashes of Scourmont)
New name for our “Winter” cheese.
Beneath its natural ash rind, a thin white crust applied for maturation, “The Ashes of Scourmont” is a cheese with a firm, melt-in-your-mouth texture, treating the taste buds to a fresh milky flavor with the aroma of butter. Its lovely aromatic palette only improves with time. Perfect for a cheese board, it pairs well with “Chimay Bleue” or “Grande Réserve Fermentée en Barriques.”
Ripening: 4 weeks
Le Gourmand [The Connoisseur]
This is Chimay's version of a “hot box”: the cheese is packaged in a wooden box, to be placed directly in the oven and heated for 30 minutes at 200°. (200° C = ± 400° F)
This is a semi-hard cheese, perfect for baking. When it comes out of the oven, it is creamy with a nice consistency. This original dish, something to feast on in any season, is ideal for an evening gala, rich in flavors. The concept is quick, easy, sociable, and user-friendly.
It can be dressed up with fresh herbs, spices, or honey, according to taste, and served with “Chimay Triple.”
![Le Gourmand [The Connoisseur]](/media/1827/le-gourmand.png?width=800&height=600&v=1d7f650212246b0)