Flavor

Once again, Wegmans does not disappoint. Their description  “is dead on nuts,” as Chip used to say:

This cheese is Hoppy, and We Know It! It gets its rich hops flavor from washing the cheese with Chimay La Premiere beer (Belgium) in our Cheese Caves in Rochester, NY + it has hops extract in the paste of the cheese. It’s a hoppy, nutty, and creamy Trappist-style cheese that is sure to please both beer lovers and cheese lovers alike! PS Here is an excellent Trivial Pursuit question:

What is Trappist-style cheese?

According to the International Trappist Association,

In various monasteries, Trappists produce artisanal cheeses and some organic cheeses from goat’s milk and cow’s milk. The milk used in the cheese-making facilities comes primarily from the monks’ own herd or local farms. Chimay cheeses, produced by Scourmont Abbey, are available in various flavours. The Chimay cheeses carry the “Authentic Trappist Product” label.

To learn more about Chimary, check out Wikipedia, Chimay Brewery!

Type

Hoppy is a semi-hard cow’s milk cheese. Sift, rich, and a little bouncy to the touch. The rind is soaked to get the hoppy flavor from the Chimary La Premiere Wash (Beer, Water, Malted Barley, Wheat Starch, Sugar, Hop Extract, Yeast).

Texture

Very rich and creamy, almost soft. The color even implies the nearly buttery taste and feel. Very unique.

When you eat the cheese, you taste that hoppy-ish finish with a slight beer flavor, but not really. I was intrigued, and that makes this cheese a keeper.

Aroma

Full disclosure? It is slightly pungent, but I cannot tell if it is because the cheese has been on a plate in my office for the past 90 minutes.

This cheese must be enjoyed at room temperature, so remove it from the refrigerator and unwrap it for at least 90 minutes.

Look and feel

Hoppy and We Know It came into my life about a month ago. La mia gioia nella vita (my joy in life) has been cheese, but I have recently realized that it Is not the cheese but the company I share cheese with. I find myself, again, at a crossroads. Do I leave what brings me joy and manage the pain and loss, or stop eating cheese?

I think you know the answer. Cheese is my life.

This beautiful little wedge is eye-catching alone or part of a cheese plate or board.  Serve with apples, nuts, and a cracker or bread that will not overpower it.

Wine pairings

We all know I love Prosecco, and if you bring a bottle to my house, I will gladly open my cheese cave to you!

In honor of my son living in Berlin, gewürztraminer is perfect with these stinky cheeses. A fabulous crisp Sauvignon Blanc or Chenin Blanc makes excellent choices as well.

Where to buy it

Wegmans, of course. The Dewitt, New York, cheese department and the very knowledgeable staff are spectacular. I make a pilgrimage there every month or so- if you need a ride, I’m your gal.