In 1986, after 100 years into Chimay’s Trappist cheesemaking history, the monks of Scourmont Abbey in Belgium started broadening development of their distinctive cheese recipes. During the aging process some of these new cheeses were forgotten for many months. When found, the more mature discoveries proved to be a very happy and delicious accident. Vieux (old) Chimay was born.
After careful maturation for a minimum of six months in the famous vaulted cellars of the Abbey, Chimay Vieux becomes a hard cheese with a natural ochre-brown rind. Like all Chimay cheeses, Chimay Vieux is made with the highest quality, most rigorously checked cow’s milk of the Chimay region. The milk is only collected during the summer months, and the cheese is only produced from April to October. The extra aging ensures Chimay Vieux will keep well for a minimum of six months.
Instead of the flattened wheel shape (for which other Chimay cheeses are known), Chimay Vieux’s domed form, along with its beautiful rosy-orange interior, visually sets it apart. Chimay Vieux’s pleasantly persistent fruity flavor has just a hint of bitterness to go with its characteristic nuttiness.
*Chimay is one of only three cheesemakers in the entire world that can call their cheeses Trappist. To be a Trappist cheese, three rules must be followed: 1) the cheese must be 100% made within the Abbey walls. 2) The whole cheesemaking process must be overseen by the monks. 3) All profits must be reinvested in the Abbey’s foundation that provides funding for community projects. Application: Delicious sliced on crusty bread, Chimay Vieux also grates well to add flavor to soups, risotto, and egg and pasta dishes. Its rich flavor is delightful with seafood-- especially lobster. Pairing: A taste that begs to be joined with a Chimay Triple beer, but for a wine try a red like an assertive fruit forward Cote du Rhone.
Vialone Nano by Campanini
Product Details: #H1730B | 12/1 Kg
The traditional rice of Mantua and Veneto, Vialone Nano has a round, short grain with a central wide pearl. It can absorb twice it’s own grain weight in liquid and for this reason it is the ideal rice for creamy risotto with vegetables, mushrooms and meats. Cooking time is about 15 minutes.
For three generations, the Campanini family has produced superior Italian rice in a small riseria under the strict supervision of the family. Campanini carefully selects rice from the the best lands and growers in the Lombardy, Veneto and Emilia Romagna regions.
The company has a traditional approach, storing the raw material from each farm in a separate silo, assuring ‘homogeneity in packaging & cooking of the final product”. Each variety is 100% natural and produced without chemicals in a modern HACCP facility, guaranteeing a genuine and safe product with its full organoleptic characteristics.