Our Trappist cheeses
A great cheese-making tradition since 1876
Covered with forests and fields, with several rivers running through it, the Chimay country was always a region where cows are bred. And wherever you find dairy cows, cheeses can't be too far behind!
Since 1876, the Trappist monks of Scourmont have recovered the secrets for making this semi-soft cheese using the good milk of their farm, and ripened in the vaulted cellars of the Abbey. Today, the Chimay cheese is exclusively made from regional milk, and the Trappist monks have modernized their production operation.
Technology has been teamed up with tradition to the great pleasure of connoisseurs. Chimay cheese has thus adapted while maintaining its authenticity.