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Author Topic: Chimay le poteaupre  (Read 1312 times)

Savu

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Chimay le poteaupre
« on: September 18, 2015, 11:08:16 AM »
Does anyone know anything about how this cheese is made? I suspect it's similar to a Reblochon but that's as far as the guessing goes.
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Offline Boofer

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Re: Chimay le poteaupre
« Reply #1 on: September 18, 2015, 03:24:45 PM »
I read that it is a Trappist cheese.

Could be close to a Reblochon I suppose...or any of a bunch of other washed rind cheeses: Saint Paulin, Pont l'Eveque, Taleggio, etc.

-Boofer-
« Last Edit: October 30, 2016, 02:15:17 PM by Boofer »
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Savu

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Re: Chimay le poteaupre
« Reply #2 on: September 19, 2015, 07:57:41 PM »
Your right, I think it is just another washed rind in the Port Salut, Oka style, thought it might be something a little different as their Chimay la biere. Might give it a go after I've finished brewing my Chimay Blue clone by washing in b.linens and beer.
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