Belgium Hard
Belgian hard cheeses range in flavor, texture and influences, from the Rodenbach beer-infused Brugge cheese to the Maasdam-style Nazareth. These cheeses often feature a deep ambercolored rind, evocative of the dark Belgian ales that they often accompany. The Old Brugge line includes aged cheeses with a deep history, carrying the traditions of its namesake city.
Usage: Perfect for a Chimay beer-laden fondue, melt the cheese with beer, sautéed onions and cream and serve with toasted bread and smoked meats.
Accompaniments:
Brugge Old Brugge
Frutto D’Italia Taggiasca Olives
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Brugge Rodenbach
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Brugge Nazareth
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Semi-Soft From “The Jewel of Bruges” to cheeses of French-inspired decadence, Belgian semi-soft cheeses are wonderfully aromatic and unctuous. The washed-rind Chimay cheeses: Classic, Le Poteaupré and Chimay À La Biere feature the signature pungency of these Trappist delights, created on the bright green pastures of the monastery. Brugge Fleuron is both floral and spicy, with the aroma of the Flemish meadows which the cows graze upon.
Usage: Try lightly breading and frying, and place atop a salad of roasted mushrooms and asparagus.
Accompaniments: Black Kassel Mustard Seed Salami
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Chimay Chimay À La Biere
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Brugge Fleuron
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Chimay Classic
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Chimay Le Poteaupré
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