Chimay Cheese vs Rubens Cheese

Q: Is Chimay Cheese the same as Rubens Cheese?

No. Chimay Cheese and Rubens Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Chimay Cheese for Rubens Cheese?

In most recipes you can swap Chimay Cheese for Rubens Cheese, though the result will shift in bite and mouthfeel.

Q: Does Chimay Cheese taste like Rubens Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Chimay Cheese or Rubens Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Chimay Cheese is a soft to hard depending on variety, creamy cheese from Belgium, while Rubens Cheese is semi-soft and made from cow milk, originating in Belgium.

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 Rubens Cheese?

Rubens is a semi-soft cheese from Belgium, made from cow's milk. It features a washed rind, which often gives it a slightly pungent aroma. The cheese has a creamy texture that is smooth and easy to slice. Its flavor is mild yet savory with a hint of nuttiness. The washed rind contributes to a subtle earthy taste, making it a pleasant choice for those who enjoy milder cheeses. Rubens pairs well with fresh fruits and crusty bread, and it can be a tasty addition to a cheese board.

What's the Difference Between Chimay Cheese and Rubens Cheese?

Texture: Chimay Cheese (soft to hard depending on variety, creamy), Rubens Cheese (semi-soft)
Rind: Chimay Cheese (washed, some varieties covered with a fine white bloom), Rubens Cheese (washed)

Side-by-Side Comparison

	Chimay Cheese	Rubens Cheese
Country of Origin	Belgium	Belgium
Specific Origin	Baileux, Hainaut, Belgium	—
Milk Type	—	Cow's milk
Milk Treatment	Pasteurized	—
Texture	Soft to hard depending on variety, creamy	Semi-soft
Rind	Washed, some varieties covered with a fine white bloom	Washed
Aging	2 weeks to 6 months	—
Taste	Slightly bitter from the beer hops, nutty in aged versions	—

Taste Comparison: Does Chimay Cheese Taste Like Rubens Cheese?

Their flavor profiles are distinct.

Can You Substitute Chimay Cheese for Rubens Cheese?

Chimay Cheese can stand in for Rubens 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 semi-soft.

Which Is Better, Chimay Cheese or Rubens 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 semi-soft profile, Rubens Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Chimay Cheese the same as Rubens Cheese?

No, they're distinct cheeses.

Is Chimay Cheese similar to Rubens Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Chimay Cheese for Rubens Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Chimay Cheese taste like Rubens Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Rubens Cheese made of?

Rubens Cheese is made from cow milk. It originates in Belgium.

Which should I choose, Chimay Cheese or Rubens 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 Rubens Cheese is semi-soft.