Chimay - Sales Manuel

The Trappist monks of Scourmont Abbey started making cheeses from milk collected from the Chimay countryside – a land covered with forests and pastures crossed by many streams, where cows produce milk of superior quality – in 1876. Since then, production has been modernized, without forsaking the ancestral cheese-making methods. And all is done under the monks’ watchful eyes. Tradition is an advance that has succeeded!

Chimay Cheeses, STory of A TrAdiTion

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Did you know?The name “Trappist” comes from “La Trappe”, a new reform famous for its austerity that was introduced by the abbot of rancé in the 17th century.

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A long traditionStarting in the 6th century, thousands of monasteries sprang up in Europe. They gradually formed a very influential movement rooted in the rule of Saint Benedict.

The Cistercian abbeysin the 12th century Saint Bernard took exception to this power. He bid his community’s members to return to a simpler life. His new fervor triggered such enthusiasm that some sixty Cistercian abbeys sprang up on the territory of modern-day Belgium alone!

The TrappistsHowever, the “sons of Cîteaux” became so prosperous that in the 17th century the abbot of rancé introduced a new reform, famous for its austerity, in his Cistercian monastery, “La Grande Trappe,” in normandy. “La Trappe” gave its name to the followers of this rule of strict observance, who became “Trappists.”

La Trappe atScourmont (Chimay)The origins of Scourmont Abbey go back to 1850, when a group of seventeen monks from La Trappe of Westvleteren began clearing land given to them by the prince of Chimay on Mont du Secours (Mount Salvation). To live off their own manual labor, the monks of Scourmont ran an agricultural estate, the best products of which were sought after by the local folk. The populace thus became the first ambassadors of Trappist quality.

In 1862 the monks bought fifty heads of pure “Dutch” dairy cows and began making butter. in 1876 Brother Benoît went to france to learn how to make a semi-soft cheese. Chimay “Trappist” cheese was born!

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THe TrAppiSTS

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”Ora et labora„Did you know?Manual labor is an integral part of monastic life. Brewing beers and making cheeses are thus part of this centuries-old tradition.

”Ora et labora„

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The monks meet seven times a day, from Matins at 4:30 a.m. to Compline at 8 p.m., to pray together. They spend the bulk of their day searching for God through study, silence, and of course prayer. They live in a daily brotherhood.

While a monk works for a living, he takes great care not to live for work or to search for maximum profitability!

And at Scourmont…As the Cistercian monks put as much value on perfection in their work as in their lives of prayer and study, a genuine art of brewing and cheese-making developed at Scourmont Abbey, in Chimay, over time.

The monks’ manual or intellectual work is packed into no more than 4-5 hours a day. The monks at Scourmont develop their “agrifood” activities for their own subsistence and to help their foundations in india, Wales, and the Congo, as well as for charity and to support the region. in doing so, they continue to heed their founder’s main precept: pray and work.

notre-dame de Scourmont (our Lady of Scourmont) Abbey is open every day from 8 a.m. to 8 p.m. entrance is free. However, only the gardens, church, and monks’ cemetery are open to the public.

THe MonKS’LiVeS

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Did you know?To bear the “Authentic Trappist product” label, products must meet the criteria set by the international Trappist Association: The product must be made in or nearby a Trappist monastery, by or under the monks’ control, and the bulk of the profits must be devoted to charity or social service. Chimay A la Bière, Grand Cru, Vieux Chimay, poteaupré, Mont du Secours, Grand Classique, and Allégé are all “Authentic Trappist products.”

A distinctive label Given the diversity of goods and services on the market today, consumers must be informed of the provenance and authenticity of the products that they buy. Large numbers of products that are not produced by monasteries but have nevertheless been given images with religious connotations have come onto the beer and cheese markets. in this context, eight Trappist monasteries decided at the end of the last century to create the international Trappist Association and to display the hexagonal label reading “Authentic Trappist product” on all their products. six of them are Belgian, namely, orval, Scourmont (Chimay), Westvleteren, rochefort, Westmalle, and Achel.

Chimay’s cheeses :Authentic Trappist productsThe “Authentic Trappist product” label is on all seven Chimay cheeses: Grand Classique, Grand Cru, A la Bière, Vieux Chimay, poteaupré, Mont du Secours, and Allégé. This gives consumers the guarantee that these cheeses truly come from a Trappist dairy. They are made near the abbey under the monastic community’s supervision and responsibility and the bulk of the sales proceeds is devoted to community and social service.

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THe TrAppiST ASSoCiATion

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y Did you know?of the region’s many artisanal cheeses, one of them, with an unctuous texture and a flavor recalling the fresh green countryside, gradually took on importance. it was the Trappist cheese of Chimay.

To make good cheese, you first need freshly collected, quality milk.

A few words about its pastCovered with forests and pastures and crossed by many streams, Chimay has always been an area of livestock farming, and of cows in particular… and wherever you find dairy cows, cheese can’t be far behind! Chimay’s Trappist monks began making a semi-soft cheese from their own farm’s milk and aging it in Scourmont Abbey’s vaulted cellars in 1876. Thereafter, a rise in production forced them to move operations to a local cheese dairy, but still under the monks’ strict control. This cheese, which is the ideal complement to Chimay’s other treasure, its Trappist beer, is likewise appreciated by numerous connoisseurs.

The cooperativeA milk collection cooperative, CoferMe (Compagnie fermière de l’entre Sambre-et-Meuse), was created with close to 320 dairy farmers in the area. in 1980, the cooperatives’ member farmers and the Trappist monks of Chimay banded together to form a second cooperative, SofreM, called “Chimay fromages” (Chimay Cheeses) today.

A new production plant combining the most innovative technology and traditional know-how was launched in 1982. This plant’s inauguration in october 1982 brought great hopes to the region, for it was a real step in developing the region’s resources, with the promise of jobs and future development. Since then, the cheese dairy has grown steadily. Sales (20% for export) have thus risen from 120 to 900 metric tons/year, the workforce from 10 to 35, and the number of cheese varieties from one to seven, with ever more packaging choices to meet consumers’ expectations.

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Did you know?Chimay’s cheese-makers put all their know-how into their work, handling each cheese with all the skill that it deserves. The milk used to make Chimay cheeses is collected locally, no farther than 30 km (18 miles) from the cheese dairy in any direction.

each Chimay cheese is made from carefully selected superior quality milk that comes only from cows that graze the tender grass of Chimay’s pure pastures.

fresh milkThanks to the quality of Wallonia’s pastures and richness of its soils, our farms produce one of the top grades of milk in the world.

The milk used to produce Chimay’s Trappist cheeses comes mainly from Belgian Blue crosses, which are raised for both their meat and their milk.

The pictogram that accompanies all Chimay cheeses symbolizes the freshness of the milk used to produce them.

cHImay18 miles

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BrinG on THe MiLK…BuT onLy froM CHiMAy!

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Did you know?our Chimay beers are produced using 100% natural products and a process of top fermentation followed by refermentation in the bottle. They are neither filtered nor pasteurized.

While the Trappist monks of Chimay are known for their cheese-making prowess, they are also – and especially – renowned for their beers, which are enjoyed the world over. A divine brew, and likewise an authentic Trappist product.

Chimay red or premièreThe red-cap was the first beer to be brewed by the Trappist monks. It was packaged in 75-cc (25.4-fl. oz.) corked bottles and quite logically christened première.

Chimay Triple or Cinq CentsThe white-cap (Triple) formula was invented in 1966 by reverend father Theodore. it is the latest creation to come out of Scourmont Abbey.

Chimay Blue or Grande réserveThe blue-cap was first launched in 1948 as a Christmas beer. However, its increasing success led to year-round production and Chimay Bleue soon became the leading hallmark of the abbey range, lending its characteristics to its big sister Grande Réserve, released in 1982, and the 150-cc (50.7-fl. oz.) Magnum, first sold in 1993

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CHiMAyBeerS

Chimay Cheeses, AuTHenTiC TASTe, To Be uSedAS THe SpiriT MoVeS you...

our semi-soft cheeses can be eaten according to your mood. Share them with friends around a sociable cheese plate, make yourself a filling sandwich, cook them in comforting regional dishes in the heart of winter, serve them as cocktail cubes, or make yourself a quick snack. A variety of rich flavors for every moment!

Tip for a great taste experienceClose your eyes and imagine yourself on a terrace with friends, savoring a delicious Chimay beer accompanied by cubes of Chimay à la bière. Life is beautiful, isn’t it?

CHiMAy à LA Bière,

fruiTy anDinTense

Chimay à la Bière

A superior quality cheese washed with Chimay Trappist beer. it offers the delicious taste of apricots and peaches with a hint of bitterness. To be eaten without moderation with drinks before dinner!

sTorage TemperaTure+2 to +7°C (35.6° to 44.6°f)

aging4 weeks

paCkagingunit weight: about 2 kg (4.4 lb) - 1 per package

Also comes in 300 gm (10.6 oz.) wheels, sliced in 180 gm (6.3 oz.) packs, and in 3 kg (6.6 lb) raclette bricks.

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Tip for a great taste experiencefor a perfect cheese plate: take the cheeses out of their original packaging and let them breathe naturally by spacing them far enough apart. And how about replacing the customary red wine with a Chimay Trappist beer?

CHiMAy GrAnd Cru,

inTense anD frank

Chimay grand Cru

The good fresh milk from the Chimay countryside is what gives this cheese its frank yet mellow flavor. Its character comes from its six weeks of old-style aging.


aging6 weeks


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Vieux CHiMAy,

fruiTy anD firm

Vieux Chimay

Ambrosia for those who have patience… for this hard cheese is aged for at least twelve months. it is made from wholesome milk collected from the Chimay countryside only at the height of the season and has a nutty flavor with a slight hint of bitterness.


agingAt least 12 months


Tip for a great taste experienceVieux Chimay is the only hard cheese in our range. ideal in cubes for cocktails or grated in a salad!

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Le poTeAupré,

The Cream of TrappisT Cheeses

Le poteaupré

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its round shape, surface mold, unctuous, melting texture, and unmistakable strong and honest taste make this the cream of Trappist cheeses.

sTorage TemperaTure+2 to +7°C (35.6° to 44.6°C)

aging5 weeks


Tip for a great taste experience...poteaupré is the Chimay cheese with the most pronounced character. Serve it on a cheese plate. Its strong flavor blends perfectly with fig jam. 25

MonT du SeCourS,

The summiT of TrappisT TraDiTion

Tip for a great taste experience...Melt some Mont du Secours in the oven or on the grill and then dip in with bits of bread. easy and delicious!

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A pleasure for the senses in a wooden case… A characteristic, frank odor; a smooth paste; an orangey-pink rind covered with a milky down; and an unrivalled creaminess that melts in your mouth.


aging2 weeks

paCkagingunit weight: about 250 gm (8.8 oz.) - 6 per package

MonT du SeCourS,

The summiT of TrappisT TraDiTion

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CHiMAy GrAnd CLASSique,

miLD anD Creamy

Chimay grand Classique

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An authentic Trappist cheese made with wholesome, fresh, creamy milk from the Chimay countryside. its mildness and creaminess are perfect at any time of the day, eaten alone or in combo.

sTorage TemperaTure+2 to +7°C (35.6° to 44.6°C)

aging4 weeks

paCkagingunit weight: about 2 kg (4.4 lb)1 per package

Also comes in 2 kg (4.4 lb) bricks, 900 gm (2 lb) wheels, 500 gm (17.6 oz.) bricks, and 320 gm (11.3 oz.) wheels; sliced in 200 gm (7.05 oz.); and as a spread in 150 gm (5.3 oz.) tubs.

Tip for a great taste experience...innovate and try the tasty adventure of a grilled cheese sandwich with Chimay Grand Classique. pure pleasure!

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Tip for a great taste experience...Chimay Allégé slices are the ideal ally of a balanced sandwich, for a truly light meal!

CHiMAy ALLéGé,

LighT anD TasTy

Chimay allégé

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Made from wholesome, fresh milk from the Chimay countryside; its low fat content does not take away from its creamy taste.


aging4 weeks

paCkagingunit weight: about 2 kg (4.4 lb)2 per package

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Tip for an ideal taste experience…Wake up the traditional raclette with a mixture of flavors. Chimay cheeses, whether with beer, herbs, or mustard, will melt for your pleasure!

as hoT fLaVoreD Cheesesno rACLeTTe WiTHouT CHiMAy!GrAnd CLASSique, à LA Bière, Aux fineS HerBeS, à LA MouTArde

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for the ultimate pleasure, Chimay has created a range of cheeses especially for raclette: four flavors, four pleasures, four great ideas to give this traditional meal a new lease on life…and prove that the Savoie has nothing over Belgium! discover Chimay Grand Classique and Chimay à la Bière in delicious raclette packs, along with two new varieties (in winter only): with herbs and mustard seeds.

sTorage TemperaTure+2 to +7 °C (35.6° to 44.6°f)

aging4 weeks

paCkagingunit weight: about 3 kg1 piece per package

as hoT fLaVoreD Cheesesno rACLeTTe WiTHouT CHiMAy!GrAnd CLASSique, à LA Bière, Aux fineS HerBeS, à LA MouTArde

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Chimay reCipes, AuTHenTiC fLAVorSTo CooK AS THe SpiriT MoVeS you...

dish

Type of Chimay beer

Serves

Cooking time

Type of Chimay cheese

preparation time

Difficulty rating

Cooking the Chimay wayUnique flavor and character.

Chimay’s products are so full of character that they have inspired a host of delicious original recipes. Chimay cheeses and beers are ideal for all types of meal, from the appetizer right through to dessert, and will complement any dish with their subtle flavors and well-defined characters. A delight for the taste buds!

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20min.

Dinner ChimayTripLe

ChimaypoTaupré

4 pers.

45min.

easy

La poTeaufLeTTe

preparaTion- peel and wash the potatoes and boil them in lightly salted

water.- When the potatoes are done, take them out of the water and

cut them in strips.- Peel the onions, cut them in fine slices, and sauté them in

butter with the diced bacon.- Cook over low heat until the onions are golden brown and

then add the thyme.- put the potatoes in a baking dish.- Add the diced poteaupré cheese, onions, and bacon.- Mix the cream with the Chimay Triple beer and pour over

the potato mixture.- Bake in a preheated oven at 200°C (400°f) for twenty mi-

nutes.

ingreDienTs (4 serVings): - 4 large potatoes (fast cooking)- 2 onions- 200 g (1/2 lb) of smoked bacon, diced- A few sprigs of fresh thyme- 400 g (7/8 lb) of poteaupré Chimay cheese, diced- 1 dl (1/3 cup) of Chimay Triple beer- 2 dl (a scant 3/4 cup) of 35% milk fat cream

suggesTion: enjoy with a delicious Chimay Bleue (blue-cap) beer

4min.

Tapas ChimayTripLe

ChimaypoTaupré

12 pC.

20min.

easy

BrusCheTTa Le poTeaupré

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preparaTion: - distribute the Chimay pateaupré cheese over the slices of

bread.- place three dried tomatoes on top of each slice.- Roll the sage leaves up, chop up finely, and sprinkle over the

bruschette.- Heat the bruschette in a preheated oven at 200°C (400° f)

for four minutes.

ingreDienTs (for 12 BrusCheTTe): - 4 slices of Chimay poteaupré cheese- 12 slices of french or italian bread (baguette)- 36 dried tomatoes- A few fresh sage leaves

suggesTion: enjoy with a delicious Chimay Triple beer

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4min.

Dinner ChimayBLeu

ChimaygranD

CLassique

4 pers.

45min.

DiffiCuLT

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preparaTion: - Peel and wash the potatoes. Cut them in fine strips using

a mandoline. Mix them with half of the shallots and chili powder

- Shape the potato mixture into small round patties and brown in a skillet.

- Cut the two types of pepper in thin strips and arrange them on the potato pancakes. Top with a slice of Chimay Grand Classique.

- Bake in a preheated oven at 200°C (400°f) for about 4 minutes. Make the salsa by simmering the shallots, diced tomatoes, and kidney beans in a saucepan.

- deglaze with the Chimay Bleue. reduce and season with salt and chili powder.

ingreDienTs (four serVings as appeTizers): - 4 large potatoes- 4 minced shallots- 100 gm (1/4 lb) of bottled sweet red (piquillo) peppers- 100 gm (1/4 lb) of bottled spicy green peppers- 4 slices of Chimay Grand Classique cheese- 3 gm (1/2 tsp.) of chili powder- 2 tomatoes, diced- 100 gm (1/4 lb or ½ cup) of butter- 150 gm (3/8 lb) of precooked kidney beans- 20 cc (a scant ¾ cup) of Chimay Bleue (blue cap) beer

suggesTion: Serve as hors-d’oeuvres (with chilled salsa) or as an appetizer (3 pancakes per plate, with warm salsa).

mexiCan poTaTo panCakes WiTh Beer saLsa

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discover more recipes on www.chimay.com 39

Chimay - Sales Manuel

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