Source: Atlas Obscura
In 1850, a small group of Trappist monks settled on the wild plateau of Scourmont near Chimay in southeastern Belgium. They founded a priory and, after much back-breaking labor, managed to transform the barren soil into fertile farmland. A farm, a brewery, and a cheese plant sprang up around L’abbaye Notre-Dame de Scourmont, from which the monks still produce their authentic Trappist beers and cheeses under the Chimay label.
In 1986, the monks launched a new kind of Chimay cheese. Rather than washing this semi-soft cheese in salted water during the ripening process, they washed it in their beer….
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