Chimay 1876 Grand Cru 比利時1876啤酒洗浸乳酪

口感層次：熟成的Chimay Grand Cru外表金黃色具有特殊細密的壓紋，觸感如皮革般堅實。內部淺黃色，口感Q軟綿密，鹹奶油般的味道，後味散發果香、細膩的啤酒花香氣和杏桃香味。適合居家早餐、下午茶、親友歡聚場合的乳酪板(cheese board)

賞味方式：將乳酪置放於常溫30-60分鐘，讓乳酪釋放應有的獨特風味。單獨食用或搭配天然酵母麵包是最簡單又美味的品嘗方式。延展性極佳，由於含水量相對較高，能夠很好地融化，非常適合入菜烹調如生菜沙拉、三明治、漢堡、法式焗烤、塔(tarts)或義大利麵等料理。搭配果香馥郁的白葡萄酒、飽滿的紅葡萄酒都是不錯的選擇。搭配一杯產自比利時Chimay啤酒更是一絕。

保存方法：由於含水量不高，開封後要用保鮮膜或防油紙包妥放在保鮮盒中，避免冰箱內其他食物解凍水的污染，而降低口感風味或腐壞。

Chimay 1876 Grand Cru:

The Abbey of Notre-Dame de Scourmont is the home of some very happy monks. They are more famous for their line of beers called Chimay but they have also been making cheese since 1876. Grand Cru is the best of these cheeses, it is washed in brine and aged in the cellars of the abbey. The ripening process takes six weeks and occurs in the traditional manner. This cheese is made from pasteurised milk, has a semi-firm texture with a taste that is both forthright and soft. Chimay is one of only three cheese-makers 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 made, 100%, within the Abbey walls.

2)The whole cheese making process must be overseen by the monks.

3)All profits must be reinvested in the Abbey's foundation that provides funding for community projects.