Vieux Chimay

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

Made from pasteurized cow's milk, this cheese is shaped into a flattened ball, then left to age for 6 months. Underneath its thin golden-brown rind, the texture is semi-soft, chewy, and melts in the mouth. The flavors are buttery and slightly nutty, with a distinct, yet pleasant bitterness on the finish.