DescriptionPowerfully flavored, succulent monastery cheese from the lush river-crossed pastures of southern Belgium. Made by the Trappist monks of Scourmont Abbey since 1876. Rich and smelly, though never overpowering. Serve with crusty bread and the monks' own Chimay beer.Claims
- No Animal Rennet
Scalded Cow's Milk, Salt, Coagulant, Lysozym, Lactic Acid Bacteria.