the best kept s ecret Belgium has been keeping...
...but nothing can stop the word from getting out about Chimay cheese.
#chimaythesecretisout www.chimay.com | www.atalantacorp.com
The secret began centuries ago, when the Trappist monks of Scourmont Abbey in Belgium began crafting their renowned cheeses in the Chimay countryside in 1876. Their “Authentic Trappist Product” starts with only the freshest, local, pasteurized cow’s milk from the Belgian Blue Cross cow, while the production of each wheel is carefully monitored to ensure superior taste and quality. Now the secret is out, and Chimay is proudly making this unique, delicious line of hand crafted cheeses including Chimay Doré Gold, Chimay Grande Reserve and Chimay Beer for all in the world to enjoy.
O DORÉ G
CRANBERRY & CHIMAY DORE GOLD TURKEY BURGER PREP TIME: 15 MINUTES 1 slice Italian bread, torn into small pieces 1 clove garlic, minced 3 Tbs. warm water 1 lb. ground turkey Â˝ small red onion, chopped
COOK TIME: 12 MINUTES
Âź c. dried cranberries, chopped 2 oz. Chimay Dore Gold 2 tsp. fresh rosemary, chopped 2 tsp. salt 1 tsp. black pepper Lettuce and tomato (optional)
Homemade Cranberry Mayonnaise: 4 Tbs. mayonnaise 1 oz. whole cranberry sauce
1. Preheat oven broiler and set rack to the highest position. If using a grill, heat to medium-high heat.
for at least 15 minutes to firm.
2. In a large bowl, combine bread, garlic and water. Mash with a fork until combined.
6. Cook patties under the broiler for 5-6 minutes per side (6-7 minutes on a grill), until juices run clear and meat is completely cooked through. Chimay cheese should appear melted and gooey. Top with homemade cranberry mayonnaise.
3. Remove rind from cheese. Add the ground turkey, onion, cranberries, cheese, rosemary, salt and pepper. 4. Mix until ingredients are just combined, then shape mixture into 6 patties. Refrigerate
5. Gently fold mayonnaise and cranberry sauce, set aside.
BAKED FETTUCCINE WITH CHIMAY GRANDE RESERVE PREP TIME: 15 MINUTES 1 lb. Fettuccine pasta 2 c. Chimay Grande Reserve ½ c. grated Asiago cheese ½ c. grated Parmesan cheese
COOK TIME: 12 MINUTES
2 c. Crème fraiche 1 ½ Tbs. fresh thyme, chopped 1 Tbs. fresh parsley, chopped ½ tsp. garlic, minced
½ tsp. salt ½ tsp. fresh black pepper
1. Preheat oven to 375°F.
and reserved cooking liquid.
2. In a large pot of salted boiling water, add the pasta and cook to packaged directions, minus 1 minute.
6. Toss until the pasta is coated with all ingredients.
3. Drain pasta and reserve ½ cup of the pasta cooking liquid. 4. Remove rind from Chimay Grande Reserve cheese and dice in ½-inch cubes. 5. In a large bowl, combine Chimay cheese, Asiago, ¾ cup Parmesan, crème fraiche, thyme, parsley, garlic, salt, pepper, pasta
7. Place the pasta mixture in a buttered baking dish, and top with remaining Parmesan cheese. 8. Bake until golden, about 25-30 minutes, until cheese is bubbling and top is golden brown.
E GRANDE R
CHIMAY GRANDE RESERVE FONDUE PREP TIME: 15 MINUTES 1 loaf French bread, cubed ¼ c. chopped onion 2 Tbs. butter 1 tsp. minced garlic 1 c. Chimay Red Cap Beer 1 Tbs. all-purpose flour
COOK TIME: 25 MINUTES
¼ c. half-and-half cream 12 oz. Chimay Grande Reserve 1 c. Cheddar or Swiss cheese, shredded 1 Tbs. olive oil 1 tsp. black pepper
1. Preheat oven to 450°F. Place bread cubes in a single layer on non-greased baking pan. Bake for 5-7 minutes or until lightly crisp, flipping often. 2. In a small saucepan, melt butter, sauté onion until tender. Add garlic and cook for 1 minute longer. Pour in beer and bring to a boil, then reduce heat to medium-low. 3. Remove rind from Chimay Grande Reserve cheese and dice in ½-inch cubes.
1 tsp. hot sauce
4. Combine Chimay Grande Reserve and shredded cheeses into a saucepan; stir until melted. Then stir in cream and olive oil. 5. Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm. 6. Add additional cream if fondue thickens. Serve with toasted bread cubes and other accompaniments.
À LA PR
BAKED HASH BROWNS WITH CHIMAY A LA PREMIERE PREP TIME: 15 MINUTES 2 large potatoes, washed and peeled 2 Tbs. vegetable oil 2 Tbs. unsalted butter
COOK TIME: 12 MINUTES
½ tsp. Paprika 2 tsp. salt 1 tsp. black pepper 1 bunch green onions,
thinly sliced 1/4 c. white wine 4 oz. Chimay À La Première
1. Preheat the oven to 375°F. Dice potatoes into ½-inch cubes.
again with salt and pepper and increase the heat.
2. In a large skillet, heat the oil until almost smoking. Carefully add the butter and the potatoes.
6. Cook for another 10 minutes. Potatoes should be light brown and crispy in color.
3. Reduce the heat slightly and season with paprika, salt and pepper. 4. Continue to cook and stir until potatoes are tender, about 10-15 minutes. 5. Add the onions and the wine. Season
7. Remove the rind of the Chimay À La Première cheese, slice and scatter pieces atop the potatoes. 8. Bake until the cheese melts, about 8 to 10 minutes. Transfer to a serving platter and serve immediately.
CHIMAY DORE GOLD MEATLOAF PREP TIME: 15 MINUTES 1 Tbs. olive oil 4 shallots, finely minced 2 Tbs. fresh garlic, minced 2 lb. meatloaf mix 3 oz. Chimay Dore Gold 2 Tbs. fresh parsley,
COOK TIME: 60 MINUTES
chopped 1 ½ Tbs. oregano ½ cup chopped onion 1 egg 1 c. bread crumbs 1 tsp. tomato paste
1. Preheat the oven to 350°F. In a medium sauté pan, heat 1 Tablespoon of olive oil and cook shallots and garlic for 2 minutes, until slightly translucent. 2. Remove the rind from Chimay Dore Gold and cut into small cubes. (Tip: Put the cheese in the freezer for 10-15 minutes beforehand for easier cutting). 3. In a large bowl, combine meat, shallots, garlic, salt, ground mustard, cumin, oregano, parsley, cheese, eggs, bread
3 Tbs. tomato sauce 1 tsp. cumin 2 tsp. ground mustard 2 tsp. salt 1 tsp. pepper
crumbs and tomato paste. 4. Lightly combine until ingredients are just mixed, then shape into a loaf and place on a greased baking sheet, (you can also use a loaf pan). Top with tomato sauce. 6. Bake for 50-55 minutes until meatloaf is cooked through. (Tip: Pressed for time? Make two small, or four individual meatloaves and cook for 25-35 minutes). 7. Drain excess grease and cover with tin foil and let sit for 10 minutes.
CHIMAY DORE GOLD QUESADILLA PREP TIME: 15 MINUTES 2 Tbs. olive oil 1 lb. rotisserie chicken Â˝ large red onion, cut into slices 1 green apple, peeled and sliced into thin strips
COOK TIME: 15 MINUTES
1 red bell pepper, seeded and sliced into thin strips 1 jalapeĂąo pepper, seeded and sliced into thin strips 2 tsp. salt 1 tsp. black pepper
1. Heat 1 Tablespooon of olive oil in a skillet over medium-high heat. Add cooked chicken until warmed through. Remove from skillet. 2. Add oil and Season tender, skillet.
remaining 1 Tablespoon of olive add in onion, apple and peppers. with salt and pepper. Cook until about 7 minutes. Remove from
3. Remove the rind from Chimay Dore Gold and cut into thin slices. 4. Wipe skillet clean, reduce heat to
8 oz. Chimay Dore Gold 6 Tbs butter 8 flour tortillas 1 cup salsa (optional)
medium and add 1 Tablespoon of butter. 5. Lay 1 flour tortilla in the skillet, then layer with several slices of Chimay cheese, chicken and cooked vegetables. Top with second tortilla. 6. Cook quesadilla on one side for about 5 minutes, then carefully flip and cook for an additional 2-3 minutes until cheese is melted. 7. Repeat steps 3-5 until four quesadillas are prepared.
E À LA PR
CHIMAY A LA PREMIERE BURGER PREP TIME: 10 MINUTES 1 ½ lb. ground chuck 2 tsp. salt 1 tsp. black pepper 1 ½ Tbs. canola oil
COOK TIME: 10 MINUTES
4 slices Chimay À La Première 3/4 c. Fresh Herbs Allioli 4 brioche buns toasted
1. Divide the meat into four equal portions. Form patties and make a small depression in the middle with a spoon. 2. Season both sides with salt and pepper, and place into the refrigerator for 15 minutes to chill. 3. Meanwhile, preheat a grill, grill pan or cast iron skillet to high heat. 4. Remove burgers from refrigerator and brush with oil. Place on grill for three
1/4 cup lettuce, chopped 2 slices tomato ½ c. fried onion straws
minutes, and flip and grill for an additional 4-5 minutes. 5. Remove Chimay À La Première rind from cheese and cut into 1/4 in slices. 5. Add cheese atop burgers, and cover with aluminum foil to melt. 6. Assemble with toasted buns, Allioli, cheeseburger, lettuce, tomato and onion straws.
NC E 1876
A U T H E NTI C
RAPPIS LY T T L A
Authentically Trappist, each Chimay cheese variety is made with only the freshest, local, pasteurized cow’s milk from the Belgian Blue Cross cows. For over 130 years, the production of each wheel is carefully monitored to ensure superior taste and quality. Check out more from this delicious line of hand crafted Chimay cheeses:
CHIMAY CLASSIC The original trappist cheese with a mild and creamy flavor.
Serve with crackers and sweet grapes.
CHIMAY LE POTEAUPRE Poteaupre is the crème de la crème of the Chimay line, with a distinct, robust flavor and creamy interior. The name, drawn from a local school near the Chimay abbey, pays homage to the importance of the local communities near Chimay.
Smear on crusty bread and top with slices of maple glazed ham.
CHIMAY VIEUX The only hard cheese produced by Chimay, Vieux has fruity tones with a nutty finish, highlighting its firm texture.
Ideal for cubing and serving with meats and olives or grating on salad.
www.chimay.com | www.atalantacorp.com