The Bar Towel

I was shopping at Whole Foods Square One yesterday and came across Chimay à la Bière, a cheese washed with Chimay Trappist beer (the Red, I believe) and described as having "a delicious apricot-peach taste enriched by a hint of bitterness." I decided to grab some since a large piece is only $6. Like the label infers, it has a noticeable peachy-apricoty aroma, but the flavour is more woody-creamy-savoury (not much fruitiness). I paired it with a glass of Un*Earthly, which cut the richness of the cheese quite nicely. Anyway, assuming it's not old news, I just wanted to let everyone know that this is available in Ontario and is well worth a purchase. If you know of any other places that sell it, please share. Cheers!

http://bit.ly/QeWXew

I buy it regularly in the US. Found it once in Saskatoon about 3 years ago, but that store has never carried it since.

It's good stuff, and the flavours change dramatically from fresh (light and fruity) to aged (slightly gritty texture and dirty sock aroma).

Pretty certain this used to, and may still be, available at Olympic Cheese in St Lawrence Market, Toronto. They stocked a few beer washed/flavoured cheese.

Vieux Chimay is another that can be found in Ontario. Highly recommended to those who like aged Gouda. I was able to get some at the Cheese Shoppe on Locke here in Hamilton. Chimay a la Biere can usually be found at Mickey McGuires in Dundas, I believe.

This was a very regular staple at Smith's Cheese in the Covent Garden Market in London, from the time I moved there in 2004/2005 up until about 2008/2009, when they stopped selling it. Glenda said that is simply wasn't selling enough to keep it around.
Myself, my friend Mike(mds) and a couple others we knew might have been the only ones buying it, though perhaps Derek bought some there during his stint in London.

At first (I was just getting into cheeses) I found it to be a fairly bold and the aroma offensive. As time went on and my palate sophisticated, I grew to enjoy it with Belgian Ales, particularly strong blond ones.

Mike's pairing of a strong american IPA makes sense, and I miss this cheese, as I haven't seen it since Smith's stopped carrying it.

Personally, I'd be more interested in the Mimolette to the left there. But yeah, the Chimay cheese is pretty nice stuff.

Ohhhh, the cat's eaten it.

Cale brought that to a tasting a while back, so good!

I saw some at the Maple Leaf Gardens Superstore.

Thanks for the tips and comments everyone. So we know that it's available at a few locations in at least three cities. I'm looking forward to pairing this with a Belgian pale, as per Len's suggestion. And I might even drive to Hamilton for the gouda.

Greg - how would you describe the Mimolette? I've only recently started to explore good cheeses so I'm willing to try anything that sounds tasty and pairs well with beer.

cratez wrote:Greg - how would you describe the Mimolette? I've only recently started to explore good cheeses so I'm willing to try anything that sounds tasty and pairs well with beer.

It kind of depends on the age - the flavour, texture and appearance all change quite a bit.

Younger (6 months or so), it's firm but a bit oily, like a typical Edam (a sibling style), with a bright orange colour and a flavour similar to Parmesan but not as sharp. As it gets older, the texture gets harder, the colour gets more dusty looking, and the flavour gets nuttier.

Based on the colour and the fact that it's coated in wax, I'm guessing the version in the photo above is the younger version. I much prefer the old (1 year), or even better, extra old (2 years) - they aren't usually coated in wax at that point, as the natural crust is thick enough to protect the cheese by that point:



It's my wife's favourite cheese, and she says that if she ever wins the lottery, the first thing she'll buy will be a whole ball of Mimolette. I don't think she's kidding...

cratez wrote:Thanks for the tips and comments everyone. So we know that it's available at a few locations in at least three cities. I'm looking forward to pairing this with a Belgian pale, as per Len's suggestion. And I might even drive to Hamilton for the gouda.

Make sure to call ahead first (http://cheeseshoppeonlocke.com) as I'm not sure if it's a cheese they always keep in stock. And if you do make the trek we'll have to grab a quick pint. I don't believe Vieux Chimay is made with beer at any stage, but I'd certainly take it over Beemster or Thunder Oak when it comes to Gouda-style. Highly recommend those two other brands however.

If you're curious to try another cheese made with beer, the Ilchester Beer Cheese is quite nice from what I can remember. I believe they actually put beer in the cheese, rather than just wash the rind. I'm pretty sure they use Fuller's Golden Pride.

And if anyone finds themselves out by Plainfield, ON I highly recommend stopping by Maple Dale for the 6 Year Beer Cheese they currently have available.

SteelbackGuy wrote: sophisticated

As a verb? I love it!

Has anyone ever come across cheese from the Rochefort monks in Ontario? (no clue if they even export their cheese)

Tapsucker wrote:

SteelbackGuy wrote: sophisticated

As a verb? I love it!

I do what I does.

GregClow wrote: Younger (6 months or so), it's firm but a bit oily...with a bright orange colour and a flavour similar to Parmesan but not as sharp. As it gets older, the texture gets harder, the colour gets more dusty looking, and the flavour gets nuttier...I much prefer the old (1 year), or even better, extra old (2 years)

Either one sounds good to me. I'll definitely buy some if the price is reasonable.

Cale wrote: Make sure to call ahead first (http://cheeseshoppeonlocke.com) as I'm not sure if it's a cheese they always keep in stock. And if you do make the trek we'll have to grab a quick pint. I don't believe Vieux Chimay is made with beer at any stage, but I'd certainly take it over Beemster or Thunder Oak when it comes to Gouda-style. Highly recommend those two other brands however.

If you're curious to try another cheese made with beer, the Ilchester Beer Cheese is quite nice from what I can remember. I believe they actually put beer in the cheese, rather than just wash the rind. I'm pretty sure they use Fuller's Golden Pride.

And if anyone finds themselves out by Plainfield, ON I highly recommend stopping by Maple Dale for the 6 Year Beer Cheese they currently have available.

This is very helpful Cale. They're all on my hit list now (especially the Ilchester). I'll PM you if I'm heading to the Cheese Shoppe. Cheers!