Le Cendré de Scourmont

Le Cendré de Scourmont is a semi-hard Trappist cheese from the Belgian Ardennes, made at the Chimay cheese dairy under the supervision of the monks of the Abbey of Scourmont. This cheese has a natural rind with a hand-applied layer of ash and a thin white layer and a firm yet melting texture. The flavor is purely milky with buttery aromas, developing further during at least three months of aging.

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