Chimay Rouge

Made by Cistercian Trappist Monks at Abbey of Notre-Dame de Scourmont (Baileux, Belgium)

This cheese from a tender and soft texture, is left to mature for at least two weeks, and then refined with the red beer Chimay. The fruity beer soaks in the rind of cheese, penetrating to the inside. On the palate, sweetish hints of peach and apricot invade, leaving a light and delicate bitter aftertaste.