Red, white and blue
Chimay cheeses are known in Belgium for their culinary versatility. But how do they fare in more international dishes? Breandán Kearney visits an American chef to find out
We’re in a fifth-floor apartment in central Brussels. Gare Centrale is a stone’s throw away and the Brewer’s Guild house is visible through the skylight, among the rooftops of the Grand Place. It couldn’t get any more Belgian, but there’s a distinct transatlantic vibe to the evening.
That’s down to our host, Emily Gensley, a restaurant manager and chef from the US. Having been impressed with the cheeses of Chimay on a visit to the Abbey of Our Lady of Scourmont, Emily was inspired to put them to the test in her country’s cuisine.