Vieux Chimay is a Belgian Trappist-style cheese from the Chimay abbey in Hainaut, an institution better known internationally for its Trappist ales. The abbey has produced cheese alongside beer since the 19th century, and some wheels are washed in Chimay beer during maturation.

Flavor Profile

Vieux Chimay is the aged expression, firmer and considerably more developed than the young version. The paste is dense and golden with a natural rind. The flavor is robust and savory with pronounced nutty and caramel notes, a salty edge, and a lingering depth. Beer-washed wheels carry an additional malty, yeasty complexity.

How to Serve

Serve at room temperature on a board, ideally alongside the abbey ales that share its origin. It slices cleanly and also melts well, adding real character to gratins and croque monsieur. Its assertiveness means it holds up against strong accompaniments.

Pairing Suggestions

Pair with a Chimay Trappist ale, a Belgian Dubbel, or a full-bodied red. Serve with dark bread, whole grain mustard, cured meats, and pickled onions.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Keeps well for three to four weeks.