Chimay Cheese vs Picón Bejes-Tresviso Cheese
Chimay Cheese
Picón Bejes-Tresviso Cheese
Chimay Cheese is a soft to hard depending on variety, creamy cheese from Belgium, while Picón Bejes-Tresviso Cheese is soft, semi-hard, compact with eyes and made from cow, goat, and sheep milk.
Buy Chimay Cheese
Buy Picón Bejes-Tresviso Cheese
What Is Chimay Cheese?
Chimay is a Belgian Trappist cheese made at Baileux, near the Abbey of Notre-Dame de Scourmont in Hainaut. It comes in several styles, including soft versions washed with Chimay Rouge or Bleue beer and a hard Vieux Chimay aged at least six months.
What Is Picón Bejes-Tresviso Cheese?
Picón Bejes-Tresviso is a blue cheese from the Liébana valley in Cantabria, Spain, made from a mix of cow, sheep and goat milk. It has held DO protection since 1994 and finishes in natural limestone caves, which gives it teal veins and a strong, slightly spicy bite.
What's the Difference Between Chimay Cheese and Picón Bejes-Tresviso Cheese?
- Texture: Chimay Cheese (soft to hard depending on variety, creamy), Picón Bejes-Tresviso Cheese (Soft, Semi-Hard, Compact with eyes)
- Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Picón Bejes-Tresviso Cheese (Soft, thin, smooth)
- Aging: Chimay Cheese (2 weeks to 6 months), Picón Bejes-Tresviso Cheese (at least 2 months in a natural limestone cave)
- Taste: Chimay Cheese (slightly bitter from the beer hops, nutty in aged versions), Picón Bejes-Tresviso Cheese (Slightly piquant)
Side-by-Side Comparison
| Chimay Cheese | Picón Bejes-Tresviso Cheese | |
|---|---|---|
| Country of Origin | Belgium | — |
| Specific Origin | Baileux, Hainaut, Belgium | Liébana District (Potes, Pesaguero, Cabezón De Liébana, Camaleño, Castro Cillorigo, Tresviso, Vega De Liébana, And Peñarrubia) |
| Milk Type | — | Cow’s, sheep’s, and goat’s milk |
| Milk Treatment | Pasteurized | — |
| Texture | Soft to hard depending on variety, creamy | Soft, Semi-Hard, Compact with eyes |
| Rind | Washed, some varieties covered with a fine white bloom | Soft, thin, smooth |
| Aging | 2 weeks to 6 months | At least 2 months in a natural limestone cave |
| Taste | Slightly bitter from the beer hops, nutty in aged versions | Slightly piquant |
Taste Comparison: Does Chimay Cheese Taste Like Picón Bejes-Tresviso Cheese?
Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Picón Bejes-Tresviso Cheese brings slightly piquant character. More specifically, Chimay Cheese shows dried fruit and nuts with a light bitter edge in vieux chimay, similar to aged gouda, while Picón Bejes-Tresviso Cheese leans toward powerful, slightly spicy. Aging plays into this as well. Chimay Cheese at 2 weeks to 6 months develops a different profile than Picón Bejes-Tresviso Cheese at at least 2 months in a natural limestone cave.
Can You Substitute Chimay Cheese for Picón Bejes-Tresviso Cheese?
Chimay Cheese can stand in for Picón Bejes-Tresviso Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft to hard depending on variety, creamy bite and body where the recipe calls for soft, semi-hard, compact with eyes. Flavor-wise, Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions while Picón Bejes-Tresviso Cheese brings slightly piquant notes.
Which Is Better, Chimay Cheese or Picón Bejes-Tresviso Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft to hard depending on variety, creamy cheese, go with Chimay Cheese. For a soft, semi-hard, compact with eyes profile, Picón Bejes-Tresviso Cheese is the better fit. Flavor-wise, Chimay Cheese suits recipes that want slightly bitter from the beer hops, nutty in aged versions notes, while Picón Bejes-Tresviso Cheese fits dishes calling for slightly piquant.
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Frequently Asked Questions
Is Chimay Cheese the same as Picón Bejes-Tresviso Cheese?
No, they're distinct cheeses. Aging also differs: Chimay Cheese is typically aged 2 weeks to 6 months, Picón Bejes-Tresviso Cheese at least 2 months in a natural limestone cave.
Is Chimay Cheese similar to Picón Bejes-Tresviso Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chimay Cheese for Picón Bejes-Tresviso Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Chimay Cheese taste like Picón Bejes-Tresviso Cheese?
Chimay Cheese reads as slightly bitter from the beer hops, nutty in aged versions, while Picón Bejes-Tresviso Cheese is slightly piquant.
What is Chimay Cheese made of?
Chimay Cheese is made from milk (pasteurized). It's typically aged 2 weeks to 6 months. It originates in Belgium.
What is Picón Bejes-Tresviso Cheese made of?
Picón Bejes-Tresviso Cheese is made from cow, goat, and sheep milk. It's typically aged at least 2 months in a natural limestone cave.
Which should I choose, Chimay Cheese or Picón Bejes-Tresviso Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chimay Cheese is soft to hard depending on variety, creamy, while Picón Bejes-Tresviso Cheese is soft, semi-hard, compact with eyes.