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Chimay Grand Classique

The making process of Chimay Grand Classique cheese is well known to the Trappist monks of Scourmont since 1876. The vaulted cellars of the abbey were used to mature this cheese. But now days, this cheese is produced exclusively with regional milk and modern production equipment. Made from cow's milk, it has natural, non-coloured rind with semi hard texture. When matured, it develops unique flavour, becomes creamier with a taste of fresh milk.

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