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The beer's flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrasserie Chimay\u003c\/strong\u003e\u003cbr\u003eChimay Brewery is a world-renowned Belgian Trappist brewery located in the province of Hainaut. It was founded in 1862 and is famous for producing authentic Trappist beers, brewed by monks within the walls of their monastery. 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Additionally, they are committed to giving back to the community and have established a foundation to support social and environmental initiatives in the local area.\u003c\/p\u003e","brand":"Chimay","offers":[{"title":"330ml","offer_id":52254665867528,"sku":"BPAL002","price":5.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0943\/1049\/8568\/files\/chimay-white-_tripel_b.jpg?v=1755856104"},{"product_id":"chimay-gold","title":"Chimay Gold 33cl 4.8%","description":"\u003cp\u003e\u003cem\u003e*You must be over the age of 18 to purchase this product.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eChimay Gold (Dorée), brewed with a similar recipe as the renowned Première, is paler and has a delightful infusion of coriander. Initially reserved exclusively for the abbey monks and patrons of the nearby inn, Auberge de Poteaupré, the Dorée has now found its way into the hands of beer enthusiasts worldwide. With a lower alcohol content compared to other Chimay ales, this brew has gained popularity as a refreshing dessert beer. Its wide availability allows consumers to savour its crisp flavors and relish in its unique qualities. The Dorée embodies the essence of Chimay's craftsmanship, delivering a gratifying and enjoyable drinking experience.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrasserie Chimay\u003c\/strong\u003e\u003cbr\u003eChimay Brewery is a world-renowned Belgian Trappist brewery located in the province of Hainaut. It was founded in 1862 and is famous for producing authentic Trappist beers, brewed by monks within the walls of their monastery. Chimay is one of the thirteen Trappist breweries in the world that produce certified Trappist beers.\u003c\/p\u003e\n\u003cp\u003eThe brewery produces several types of beer, each with its own unique flavor profile, including Chimay Blue, Chimay Grande Reserve, Chimay Cinq Cents, Chimay Premiere, and Chimay Tripel. 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Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.\u003c\/p\u003e\n\u003cp\u003eLocal milk is left to set under the watchful eye of Billy Kevan, only the fourth head cheese-maker since 1920. The curd is gently cut into small cubes and left to settle. It is then drained and hand-ladled into curd trays. The next morning it is milled and packed into stilton hoops where it will drain naturally before being rubbed and put into the maturing rooms.\u003c\/p\u003e\n\u003cp\u003eAfter four to six weeks and again one week later, Colston Bassett Stilton is pierced to allow air to get in, so oxygen penetrates the cheese and the blue veins can develop.\u003c\/p\u003e\n\u003cp\u003eStilton’s origins date back to the 18th century when it was eaten at The Bell Inn, Stilton. Now a protected cheese, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is often considered to be the best. Little has changed since they started making cheese in 1913, and they still use the milk from four of the original local farms that set up the co-operative in the beginning. 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The cheese begins its life in Roeselare, West Flanders, at Kaasboerderij ‘T Groendal, where it is made by third-generation cheesemaker Johan Deweer and his son Louis-Philippe. The once formed, the cheese is washed twice in REX Blonde Ale, a special collaboration between organic brewer Brouwerij Anders and cheese ripener Kaasaffineurs Van Tricht. Full of refreshing Cascade hops and weighing in at a potent 6.9% ABV, REX was conceived as a perfect beer to pair with cheese. It also makes for a great flavouring, as the sweet malt and slightly bitter hint from the hops marries to the savoury, salty characteristics of the cheese. Ripened between five to seven weeks by affineur Frederic Van Tricht, Drunk Monk is utterly moreish with a pliable and fudgy texture, slightly floral and funky aroma, and meaty, malty flavour.\u003c\/p\u003e\n\u003cp\u003e*A whole Drunk Monk weighs approximately 2.2kg. 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Maugan later joined him and together they built an enviable reputation for their Gorwydd, picking up many awards and accolades along the way.\u003c\/p\u003e\n\u003cp\u003eIn 2014 they decided to make the move to Somerset. Their choice was driven by finding the best milk that they could, and they were so impressed by the quality of the milk from Puxton Farm, that they decided to move their business and families from Wales to Somerset in pursuit of perfection. The herd at Puxton Farm is a mix of organically reared pedigree Holstein and Jersey cows. It is unusual to find Jersey milk used in a Cheddar. It could be the extra richness of the Jersey milk that sets Pitchfork apart from the other Artisan Somerset Cheddars, contributing to its moist texture, which is quite unlike the more brittle texture of, for example, Montgomery’s Cheddar.\u003c\/p\u003e\n\u003cp\u003eTodd and Maugan’s decision to make Cheddar was a bold one, but it had a pleasing symmetry to it. 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Its bloomy rind encases a rich, glossy paste with buttery, earthy flavours and delicate mushroom notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eST HELENA\u003c\/strong\u003e\u003cbr\u003e200g\u003cem\u003e - Cow, Raw Milk\u003cbr\u003e\u003c\/em\u003eInspired by the classic Saint Nectaire, St. Helena is initially washed and then carefully rubbed and turned, allowing other moulds to colonise the surface, contributing more earthy flavours.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCOMTÉ\u003c\/strong\u003e\u003cbr\u003e250g - \u003cem\u003eCow, Raw Milk\u003c\/em\u003e\u003cbr\u003eAn unpasteurised French cheese from the Jura mountain region: smooth, mellow, nutty, and with a long finish. From Affineur Marcel Petite. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFLEURIE 'PONCIÉ' DOMAINE PATRICK TRANCHARD 2023\u003c\/strong\u003e\u003cbr\u003e75cl\u003cbr\u003eBright ruby red with fresh raspberries on the nose. 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Pungent from a cider wash.  \u003cbr\u003eA cross between a Reblochon and an Epoisses, Golden Cenarth cheese is a soft, pungent, washed-rind cheese that has gone on to win a number of awards, including Supreme Champion at the British Cheese Awards 2010 and Best British Semi-Soft Cheese in 2016.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBABY BARON BIGOD\u003c\/strong\u003e\u003cbr\u003eCow, Pasteurised - 250g\u003cbr\u003e\u003cspan\u003eMade in the style of Brie de Meaux. From the cutting of curds to using the traditional pelle-à-brie ladle, everything is done by hand. 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A sweet milk flavour and a touch of spice.\u003cbr\u003eOriginally made by monks, and named after a Munster village (from the Latin monasterium). Locals sprinkle on cumin or caraway seeds and enjoy it with a glass of fruity Alsatian white wine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBRILLAT SAVARIN \u003c\/strong\u003e200g\u003cbr\u003eCow, Pasteurised \u003cbr\u003eRich, ice cream texture. Buttery, with crème fraiche notes maturing to meaty ‘mushroom’. \u003cbr\u003eAn intensely rich and luscious cheese, made with the addition of cream, with notes of button mushrooms and crème fraiche.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eCOMTÉ MARCEL PETITE 12+ MONTHS \u003c\/strong\u003e250g\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eCow, Raw\u003cbr\u003eMade in a small, village-based co-operative called a fruitière. 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