Editorial Reviews:
Product Description
Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area. And dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Chimay Grand Cru is a semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for six weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour.
|
