Red, white and blue

issue4-014Chimay cheeses are known in Belgium for their culinary versatility. But how do they fare  in more international dishes? Breand├ín 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.