Washed rind Cow’s milk

Chimay à la Bière

A Trappist cheese washed in the beer the same monastery brews.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

Made at Scourmont Abbey, where the monks have been brewing since 1862 and making cheese since 1876. The rind is washed with Chimay Première, the abbey's own dubbel.

The beer is not a gimmick — 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.

Tastes of

malt yeast butter a mild savoury rind

Put it next to

Chimay Première Dark bread Belgian dubbel Pickles