Chimay Classique比利時希美洗浸乳酪(Chimay黑麥啤酒)

口感層次：熟成的Chimay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。

Covered with forests and fields, with several rivers running through it, the Chimay country was always a region where cows are bred. And wherever you find dairy cows, cheeses can't be too far behind!

Since 1876, the Trappist monks of Scourmont have recovered the secrets for making this semi-soft cheese using the good milk of their farm, and ripened in the vaulted cellars of the Abbey. Today, the Chimay cheese is exclusively made from regional milk, and the Trappist monks have modernized their production operation.

Technology has been teamed up with tradition to the great pleasure of connoisseurs. Chimay cheese has thus adapted while maintaining its authenticity. Paste semi-hard, pressed, uncooked, with a washed rind, morgée, color ocher smooth texture, creamy and full-bodied taste of white wine, slightly spicy.