Information has been added to the portion of the “Belgian Itinerary — Breweries and History” page, mainly regarding Chimay Cheeses.

The monks from the abbey oversee the production of the cheese dairy even though it is outside the abbey walls. The semi-hard cheeses, some of which are rinsed with beer, are made as they were 150 years ago, although made with a more consistent quality of milk. Beer extract is added to the milk and the taste of the beer shines through.

You can see the itinerary here -> Belgian Itinerary — Breweries and History