{"data":{"slug":"chimay-a-la-biere","name":"Chimay \u00e0 la Bi\u00e8re","country":"Belgium","milk":"cow","style":"washed","style_label":"Washed rind","strength":3,"strength_label":"Medium","summary":"A Trappist cheese washed in the beer the same monastery brews.","image":"https:\/\/havarti.org\/cheeses\/chimay-a-la-biere\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/chimay-a-la-biere","region":"Hainaut","aka":null,"texture":"Semi-soft and supple, close-textured","rind":"Washed in Chimay Premi\u00e8re, ochre-brown","age":{"min_months":1,"max_months":3,"label":"1 mo \u2013 3 mo"},"description":"Made at Scourmont Abbey, where the monks have been brewing since 1862 and making cheese since 1876. The rind is washed with Chimay Premi\u00e8re, the abbey's own dubbel.\n\nThe beer is not a gimmick \u2014 it feeds the rind bacteria and leaves a malty, yeasty sweetness in the paste, which stays supple and mildly savoury. A good introduction to Trappist cheese generally.","flavour_notes":["malt","yeast","butter","a mild savoury rind"],"pairings":["Chimay Premi\u00e8re","Dark bread","Belgian dubbel","Pickles"],"vegetarian":null,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"esrom","name":"Esrom","url":"https:\/\/havarti.org\/api\/cheeses\/esrom"},{"slug":"oka","name":"Oka","url":"https:\/\/havarti.org\/api\/cheeses\/oka"},{"slug":"reblochon","name":"Reblochon de Savoie","url":"https:\/\/havarti.org\/api\/cheeses\/reblochon"},{"slug":"taleggio","name":"Taleggio","url":"https:\/\/havarti.org\/api\/cheeses\/taleggio"}]}}