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Covered with forests and pastures and crossed by many streams, Chimay has always been an area of livestock farming, and of cows in particular... and wherever you find dairy cows, cheese can't be far behind ! Chimay's Trappist monks began making a semi-soft cheese from their own farm's milk and aging it in Scourmont Abbey's vaulted cellars in 1876. Thereafter, a rise in production forced them to move operations to a local cheese dairy, but still under the monks' strict control. This cheese, which is the ideal complement to Chimay's other treasure, its Trappist beer, is likewise appreciated by numerous connoisseurs.