Saturday, February 14, 2015

Forsyth Cheese Feature - Chimay Classic

Each of ours stores carries a different selection of cheese....

Our Forysth  location is featuring....
In stock now at our Forsyth location - come ask for a taste

"Covered with forests and pastures and crossed by numerous rivers, the countryside of Chimay has always been a livestock-rearing area. And dairy herds mean cheese! Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm and matured in the vaulted cellars of the abbey. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernised their production equipment. Technology has combined with tradition for the greater happiness of the connoisseur and Chimay cheese has adapted itself to high consumption whilst retaining its authenticity." -- Chimay

Chimay Classic Cheese 

"A semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery. After maturing for four weeks, its creaminess and fine taste of good, fresh, creamy milk give it all its flavour." -- Chimay

Grilled Chimay Cheese and Ham with Caramelized Belgian Endive

2 tablespoons canola oil
4 heads of Belgian endive, root ends trimmed and discarded, leaves separated
1 tablespoon sugar
1/2 cup Belgian white beer (such as Hoegaarden)  
1/4 cup orange juice    

8 5 x 3 x 1/2-inch slices country-style bread
8 thin slices prosciutto (about 8 ounces total)   
8 ounces Belgian Chimay cheese 
thinly sliced    ***
8 sour Cornichons pickles   
Whole grain brown mustard or whole grain Dijon mustard  ***
 *** In stock at The Wine and Cheese Place Forsyth


For endive:
Heat oil in large nonstick skillet over medium-high heat until very hot. Add endive leaves and sauté until almost translucent and beginning to wilt, 1 to 2 minutes. Sprinkle sugar over and sauté until endive leaves begin to brown and edges are deep golden brown, stirring often, 2 to 3 minutes. Add beer and orange juice and boil until liquid is reduced to thick glaze and coats endive leaves, 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Let cool to room temperature.

For sandwiches:
Preheat oven to 350°F. Arrange bread on baking sheet. Spread 1 side of each bread slice lightly with butter. Turn 4 bread slices over, buttered side down. Divide ham and cheese among plain sides of 4 bread slices. Top with remaining bread slices, buttered side up.

Heat large nonstick skillet over medium heat. Add 2 sandwiches to skillet and cook until brown on bottom, 3 to 4 minutes. Transfer sandwiches to same baking sheet, browned side up. Repeat with remaining 2 sandwiches. Bake in oven until sandwiches are brown on bottom and cheese melts, about 5 minutes.

Place 1 sandwich on each of 4 plates. Spoon endive, 2 pickles, and mustard alongside each and serve.

Recipe from

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