 The cheeses Chimay is the name of the 4 cheeses of the community. They have truly unique character born from secular know-how and they appeal to every sensitive palate. 
Chimay Grand Classic A semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery.
After maturing for four weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour.
Old Chimay The gourmet will appreciate the character of this hard cheese made with whole milk and formed through a long and careful period of maturing of a minimum of 6 months.
It produces a fruity flavour which persists pleasantly in the mouth.
Chimay with beer The very personal preparation and maturing of this cheese make it an exclusive product.
Its natural rind is bathed in Chimay Trappist beer so that its incomparable flavour flatters the palate and the nose.
Unpasteurised Chimay From an unchanged ancient recipe, this cheese is produced from pasteurised milk.
Its rind is natural and it is matured for six weeks which gives it its pure and mellow flavour.
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