Chimay le poteaupre

[Savu]

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.

[Boofer]

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-

[Savu]

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.