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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 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 flavor.<ul><li>Made from pasteurized (scalded) cow's milk.</li><li>Photo depicts whole 5 lb. form of cheese.</li><li>We cut and wrap this item by the 1/2 pound.</li><li>Please contact us if you would like to purchase the whole form.</li></ul>
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