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A Delicious Heritage: Chimay A La Première
Fruity and pungent, A La Chimay Première is steeped in rich tradition. In 1850, a small group of monks settled in a Belgian region called Chimay. They built the Scourmont Abbey, bought 50 pure Friesian cows, and started making butter. In 1876, Brother Benoît journeyed to France to learn the art of making washed rind cheeses. He brought his knowledge home, and Chimay cheeses were born.  
Today, the legacy continues. Trappist monks oversee the production of Chimay cheeses, and most of the profits go to important social causes. This buttery wheel is crafted from fresh milk from local dairies, then washed in Chimay Première. It has notes of ripe apricots and peaches, and a pleasant hint of bitterness.
Chimay A La Première is dreamy paired with a Trappist beer, crusty bread, toasted walnuts and your favorite charcuterie.

193040 | 1/5 LB
733971 | 12/5 OZ
Contact Us: 908-351-8000
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